Tofu:

1. Drain the tofu and press out the excess liquid.
2. In a large skillet, heat the coconut oil over medium heat.
3. Chop the tofu into cubes and add them to the hot pan.
4. Saute gently until the edges begin to brown. Add the soy sauce, maple syrup and pepper.
5. Stir and cook for about 8-10 minutes, or until edges are crisp. Set aside to cool.

Noodles:

1. In a medium pot bring 4 quarts of salted water to boil.
2. Cook the soba noodles until al dente, rinse with cold water, and drain.

Veggies:

1. Clean and sliver the carrots,
2. Rinse and dry sunflower sprouts.
3. In a wok add sesame oil and canola oil.
4. Toss in purple cabbage, green onion (save some of the green onion for garnish).
5. Season with salt, pepper, onion powder and Chinese five spice.
6. Saute for 10 minutes and set aside.

Dressing:

1. Blend sesame oil, canola oil, wasabi mayo, sriracha, sauce and hoisin sauce.
2. Add in salt, pepper, sugar and whisk.

Assembly:

1. Place cooked Soba in bottom of bowl.
2. Place individually carrots, sauteed purple cabbage, sunflower sprouts, tofu.
3. Drizzle some of the dressing on top, with a sprinkle of sesame seeds and fresh chopped green onion.
4. Enjoy!