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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.
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2
To make Soba Noodle Salad: Toss together bell pepper, radishes, and green onions in large bowl.
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3
Bring large pot of water to a boil, add snow peas, and cook 2 minutes.
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4
Transfer snow peas to bowl of ice water with slotted spoon; drain, and add to vegetables.
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5
Return water to a boil.
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6
Cook soba noodles in same pot of boiling water according to package directions; drain, and rinse under cold water.
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7
Drain again, and set aside.
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8
Heat oil in skillet over medium-high heat.
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9
Add tofu, and cook 1 minute per side, or until lightly browned.
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10
Toss tofu, grapefruit supremes, and soba noodles with vegetables.
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11
Divide among 6 bowls, drizzle with Spicy Peanut Sauce, and sprinkle with cilantro and sesame seeds, if desired.
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12
Trim ends all the way to juicy flesh.
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13
Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom.
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14
(A small, serrated paring knife works best.)
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15
Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
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16
Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.
