Soba Noodles With Tofu, Avocado and Snow Peas

I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  inches fresh ginger, peeled and sliced into very thin strips
• 1  serrano peppers or 1  jalapino chile, seeded and sliced into very thin strips
• 1⁄4 cup sugar
• 3  tablespoons  freshly squeezed lime juice (about 3 limes)
• 2  tablespoons low sodium soy sauce
• 1 (14 ounce) package extra firm tofu, cut into 3/4 inch cubes and patted dry
• 1 (8 ounce) package  soba noodles
• 4  ounces snow peas, thinly sliced
• 1  teaspoon  vegetable oil
• 1  English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
• 1⁄4 bunch chives, cut into 1 inch pieces
• 1  ripe avocado, pitted, peeled and sliced
• 2  tablespoons sesame seeds

Directions

1. In a small saucepan, bring ginger, chile, sugar and 1/2 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft- about 5 minutes.
2. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
3. Make dressing: in a shalow bowl, whisk together lime juice, soy sauce, and a tsp of reserved syrup. Add tofu, and toss to coat. Set aside.
4. In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 Tbsp dressing. Toss to coat and let cool.
5. To serve, add cucumber and chives to bowl along with tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.