- 3 tablespoons tamari
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 scallion stalks, thinly sliced
- 1 bunch of kale, rinsed and torn into bite-size pieces (personally I double the kale)
- 3-4 medium carrots, grated
- handful of chopped cabbage
- 1 package extra firm tofu (optional)
- 12 ounces dried buckwheat soba noodles, prepared according to instructions on package
In a small bowl, mix together the soy sauce, 2 tablespoons sesame oil, vinegar, honey, and scallions. Let the sauce marry while you prepare the other ingredients.
For the kale, bring a medium pot of water to boil. Add the kale leaves and cook for 4 minutes. Drain and rinse under cold water, then squeeze out the excess water. Set aside.
Cut the tofu into 1/2-inch cubes and lay on paper towels to absorb excess moisture. On medium-high heat, saute the tofu in 1 tablespoon of sesame oil for 2-3 minutes on each side to lightly sear the outside and heat the inside. Set aside.
Combine the carrots, cabbage kale, seared tofu, and soba in a large bowl and toss with the soy-sesame mixture.
To serve, transfer to bowls or plates and sprinkle with kelp if desired.
Serves 4 to 6.