1) Roughly chop ginger, scallions, and garlic.
2) Add these things (reserve the scallion greens for later) along with the red pepper flakes to a large pot with 8 Cups of water.
3) Bring this to a simmer and cover. Let the broth simmer for about 25 minutes or longer until it’s flavorful.
4) Drain the tofu from its package and press gently on it with a few paper towels to remove some moisture.
5) Cut the tofu into about 1/2 inch cubes.
6) Get all the other ingredients ready before you start cooking the tofu. This means wash and chop the snap peas, bok choy, and scallion greens.
7) Heat about 4 Tablespoons of oil (just enough to cover the bottom of a nonstick pan) over high heat. Once it’s hot add the tofu!
8) Let it cook for a few minutes on each side. Remove the tofu to a paper towel to drain off some of the extra oil.
9) Toast up those sesame seeds. Just add them to a dry skillet and put them over medium heat. Watch them closely because they will go from toasted perfectly to burned black in about 30 seconds.
10) Strain the broth to remove all of ginger and garlic and onion bits.
11) After the broth is strained, bring it back to a boil and add soy sauce.
12) Add soba noodles and cook for the time on package minus a minute or two.
13) Add peppers, bok choy, and peas. Cook until the veggies are tender. For me that was another 2-3 minutes.
14) Serve it with the tofu on top sprinkled with the sesame seeds and scallions.