Using a spoon, peel the Fresh Ginger (0.25 ounce). Mince and place in a medium bowl. Mince Garlic (2 clove) and add to bowl the the ginger, and set aside.
Pat the Extra Firm Tofu (1/2 package) dry with paper towels. Cut into half inch cubes and set aside.
Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside. Remove the seeds, pith, and the stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin half inch stripes and place in the medium bowl.
Bring four cups of water to a boil in a medium saucepan. Peel the Carrot (1) and slice thinly at a diagonal angle. Add to bowl with the yellow pepper. Slice the Cremini Mushroom (4 ounce) in half and then into quartered pieces, and add to bowl. Remove stems if desired.
Slice the Scallion (2) on a diagonal and set aside.
Add the Soba Noodles (3 ounce) to the boiling water and cook for four minutes.
Drain in a colander and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet.
Add Canola Oil (1 teaspoon) to the large saute pan over medium high heat. When oil is hot, add the tofu in a single layer and saute until browned on all sides, about six minutes.
Remove tofu from the pan, and set aside. Add another teaspoon of oil to the pan over medium high heat. When oil is hot, add the carrots, mushrooms, and yellow bell pepper. Saute for two to three minutes.
To the saute pan add the baby bok choy, Sugar Snap Peas (3 ounce) ginger, garlic, and Crushed Red Pepper Flakes (1/4 teaspoon). Cook for three minutes, stirring constantly.
Add the Ponzu (2 tablespoon), Sesame Oil (1 teaspoon), and the green onions. Return the tofu to the pan and continue to cook for thirty seconds.
Place soba noodles in the center of two plates. Top with the tofu and vegetable mixture.