Mango Avacado Yakisoba

1 mango
1 tomato
1 avacado
3 green onions
2 garlic cloves
12 oz firm tofu
1 package soba noodles
soy sauce
sesame oil
sesame seeds
rice vinegar
cumin
cinnamon
fresh ginger (optional)

Soak noodles in warm water to soften.
Chop mango, tomato, tofu, and green onions into large chunks.
Mince garlic cloves.
Place skillet over medium heat
Splash in half sesame oil/half rice vinegar
Add in tofu and fry until it begins to turn golden on all sides
Add in garlic and turn up heat slightly to finish off tofu.
Remove tofu from skillet, but leave the oil in.
Drain water from noodles and drop them into your hot oil.
Optional: add in thin slices of fresh ginger
Add in a splash of soy sauce and stir into noodles.
Add small splashes of water to noodles as necessary to prevent them from sticking to the pan.
Add in desired amount of sesame seeds.
Sprinkle in a generous pinch of cinnamon and cumin and stir gently into noodles.
Add in tomato and mango and stir in gently.
Add a splash of soy sauce.
Add fried tofu and green onions.
Stir everything together gently.
For a richer flavor, add another splash of sesame oil.
Finish with a splash of rice vinegar and remove from heat.
Stir gently and serve topped with sesame seeds and avacado slices (and a little soy sauce on the side).

Optional: sprinkle on a dash of chili powder for some extra color and a little extra kick.