Sesame Ginger Tofu with Soba Noodles and Vegetables (Vegan)

I found this recipe in the July issue of Chatelaine, but I have made a few changes to suit my tastes.
If you do not like tofu the tofu can be substituted with two cubed skinless boneless chicken breasts.  Follow the same directions, add the spinach to the wok or pan once the chicken is mostly cooked through.

Ingredients

Serves 4

1 English cucumber
2 large carrots
3 green onions
10 cups baby spinach
1 package firm or extra firm tofu (454g)
2 tbsp sesame seed
4 tbsp maple syrup
4 tbsp rice vinegar
2 tbsp grated ginger
1 tbsp sesame oil
1 box soba noodles
2 tsp vegetable or peanut oil
2 garlic cloves, minced
10 cups baby spinach
1 tbsp soy sauce

Directions

1. In a large bowl mix together half the maple syrup, half the rice vinegar, half the ginger and half the sesame oil.  In a small bowl mix together the remaining maple syrup, rice vinegar, ginger and sesame oil, set aside.

2. Cube tofu and marinate in the larger bowl of sesame ginger sauce.

3. Bring a large pot of water to a boil and add soba noodles.  Cook according to directions on package. Rinse with cold running water.

4. In a small pan over medium heat toast the sesame seeds, stir frequently.  Set aside.

5. Slice the cucumber and carrot into thin sticks.  Thinly slice green onion diagonally.  Mince the garlic. Set aside.

6. Heat oil in a wok or large frying pan over medium.  Add the tofu and sautee until browned, add the garlic and then begin adding the spinach in small batches.  Once spinach is wilted add the soy sauce and small bowl of the ginger sesame sauce.

7. Add the carrots and sautee for about a minute.  Add the cucumber and sautee for a minute.

8. Add the soba noodles and stir.

9. Add the green onion and sesame seeds.  Serve.