• 1/4 cup

  seasoned rice vinegar

  see savings

  
• 2 tablespoons

  smooth peanut butter

  see savings

  
• 1 tablespoon

  low-sodium soy sauce

  see savings

  
• 2 teaspoons

  agave nectar

  see savings

  
• 2 teaspoons

  sesame oil

  see savings

  
• 1 teaspoon

  chili oil

  see savings

  
• 1 

  clove garlic, minced (1 teaspoon)

  see savings

  

• 1 small

  red bell pepper, sliced (1 cup)

  see savings

  
• 5 

  radishes, thinly sliced (2/3 cup)

  see savings

  
• 5 

  green onions, sliced (1/3 cup)

  see savings

  
• 6 ounces

  snow peas

  see savings

  
• 8 ounces

  100% buckwheat soba noodles, such as Eden Foods

  see savings

  
• 2 teaspoons

  canola oil

  see savings

  
• 8 ounces

  seasoned tofu, cut into 4 slices

  see savings

  
• 3 

  grapefruit, supremed (see below)

  see savings

  
• 1/4 cup

  chopped cilantro

  see savings

  
• 1 tablespoon

  toasted black sesame seeds, optional, for garnish

  see savings

  

1.

To make Spicy Peanut Sauce: puree vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.

2.

To make Soba Noodle Salad: Toss together bell pepper, radishes, and green onions in large bowl. Bring large pot of water to a boil, add snow peas, and cook 2 minutes. Transfer snow peas to bowl of ice water with slotted spoon; drain, and add to vegetables. Return water to a boil.

3.

Cook soba noodles in same pot of boiling water according to package directions; drain, and rinse under cold water. Drain again, and set aside.

4.

Heat oil in skillet over medium-high heat. Add tofu, and cook 1 minute per side, or until lightly browned.

5.

Toss tofu, grapefruit supremes, and soba noodles with vegetables. Divide among 6 bowls, drizzle with Spicy Peanut Sauce, and sprinkle with cilantro and sesame seeds, if desired.

How to Supreme a Grapefruit

One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it:

1. Trim ends all the way to juicy flesh.

2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)

3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.

4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.