rice vinegar 1/4 cup of maple syrup Pinch of red pepper flakes
(optional) 1 garlic clove, minced 3 tbsp sesame oil 3
tbsp low sodium soy sauce
14oz extra firm tofu, drained and cut
into 1 inch cubes 1/2 cup safflower oil 3 tsp ground
clove 1 tsp kosher salt 2 tbsp coarse ground pepper 1
tbsp thyme, chopped 3 tbsp low sodium soy sauce 2 tbsp maple
8oz buckwheat such as soba or brown rice noodles
6 oz kale, coarsely chopped 1/3 cup olive oil 1/4 cup
shiitake mushrooms, coarsely diced 1/4 cup sweet onion, coarsely
diced 1 garlic clove, minced 1 thai chili kosher salt to
Using a small
sauce pan, on medium heat, add the vinegar, maple syrup and red pepper flakes
and heat until it begins to boil, then remove from the heat. Add oil and soy
sauce and stir to combine, cover then set aside.
Pour enough oil to completely coat the bottom of a large
frying pan and heat oil on medium high. Add tofu to hot oil and cook in small
batches until golden and crispy on all sides. Transfer to paper towels to
Add up to 2 tbsp oil to pan if needed. Turn down heat
to medium low, add garlic and cook for 30 secs. While stirring, add salt,
pepper, clove, soy sauce and maple syrup and cook until combined. Add tofu and
toss in sauce to coat. Remove tofu and set aside.
Cook noodles according to instructions on the package.
Remember to prepare al dente and not to overcook. Drain well and set
In a large frying pan, heat olive
oil on medium. Add onion and cook, stirring occasionally until softened. Add
mushrooms and cook for 1 minute or until slight softened. Add garlic and chili,
then kale. Continue cooking until heated through, then remove.
In a large bowl, toss noodles, kale, tofu and
vinaigrette until coated. Divide and serve in soup bowls.