2 lbs extra firm tofu
For the marinade:
3/4 cup hoisin sauce
1/4 cup rice wine or sake
3 Tbsp soy sauce
1-1/2 Tbsp finely minced garlic
Five 10-inch bamboo skewers, soaked in water to cover for an hour, or other skewers
For the vegetables:
1 Tbsp peanut or canola oil
1 Tbsp minced garlic
1 tsp chili paste with garlic
1 small onion, peeled and cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1/2 lb fresh snow peas, ends snapped and strings removed
1-1/2 Tbsp rice wine or sake
For the sauce, mix together:
3-1/2 Tbsp reduced sodium soy sauce
1-1/2 Tbsp sugar
1 tsp sesame oil
1 lb soba, cooked according to package directions and drained
Cut tofu into 1-inch slices and place in a bowl. Add 2/3 of marinade to the tofu, tossing gently to coat. Let sit for an hour at room temperature. Thread tofu onto skewers, reserving remaining marinade in a bowl for basting.
Prepare a medium-hot fire for grilling, or preheat broiler. You might want to brush your grill with some canola or peanut oil, or spray with canola spray (do this before you heat the grill.) Place skewered tofu about 3 inches from heat source and cook 8-9 minutes on each side, turning once, basting occasionally with the marinade. Remove tofu from skewers, cut into 1-inch cubes, and set aside.
Heat wok over high heat. Add oil. Add minced garlic, chili paste, onion and bell peppers, and toss lightly for 1 minute. Add snow peas and rice wine; continue cooking, tossing lightly, until snow peas are tender, 2-3 minutes. Add sauce, and toss to coat.
Place cooked soba in a serving bowl. Spoon vegetables on top. Arrange tofu cubes on top and pour the reserved barbecue marinade over everything.