1 (two-inch piece) fresh ginger, peeled and sliced into very thin strips
1 serrano or jalapeno chile, seeded and sliced into very thin strips
1/4 cup sugar
3 tablespoons freshly squeezed lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry
1 package (about 8 ounces) soba noodles
4 ounces snow peas, thinly sliced
1 teaspoon vegetable oil
1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips
1/4 bunch chives, cut into 1-inch pieces
1 ripe avocado, pitted, peeled, and sliced
2 tablespoons sesame seeds
In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.
Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.
In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.
To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.
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