Peanut Sesame Noodles

Cold(ish) Peanut Sesame Noodles

1/2 Package of Firm Tofu chopped into very small cubes  (or 2 chicken breasts)
4 teaspoons peanut or canola oil, divided
2 cloves garlic, minced
1 1/2 inch piece of ginger, peeled and minced
1 pound soba noodles
1 English (seedless) cucumber
5 scallions (white and light green parts) chopped
2 teaspoons black sesame seeds (toasted white ones would be fine, too)

For the sauce:
2 tablespoons natural peanut butter*
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon red pepper flakes

Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside. (skip this if its for the kids)

Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the tofu. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove tofu from the pan and set aside to cool.

Bring a large stockpot of water to a boil and cook nooedles according to the package directions - about 4 minutes. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. 

In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the soba is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
Slice the cooled tofuinto thin, diagonal strips and place on top of the noodles on each plate.