Five Spice Tofu Stir-Fry

Place a large pot of salted water on to boil for the soba noodles. Drain the tofu and pat dry with paper towels. Cut the tofu into 1 inch cubes. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once the oil is hot, add the tofu and sprinkle with the Chinese five-spice and ¼ tsp salt. Cook, tossing occasionally, until crisp in places, about 4 to 5 minutes. Transfer the five-spice tofu to a plate.

Peel and mince garlic. Deseed and slice the red bell pepper. Trim and chop the bok choy, rinse to remove any grit hiding in the leaves.

In medium bowl, combine the gochujang, apricot preserves, and 2 tbsp water. Whisk to combine.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, about 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Toss soba noodles with just 1 tsp sesame oil to prevent sticking.

Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the chopped bok choy and a pinch of salt and pepper. Cook until crisp-tender, about 1 to 2 minutes. Add the minced garlic, bell pepper, and sesame seeds and cook until fragrant, about 1 minute.

Add the five-spice tofu and chile-apricot sauce to the skillet. Toss to combine and cook until heated through, about 1 to 2 minutes. Divide the soba noodles between large plates. Top with the five-spice tofu stir-fry and drizzle on any remaining sauce from the skillet.