julesee

Ingredients

• 1 package firm tofu dried and cubed
• 1 package udon noodles
• 2 cups snap peas
• 4 large kale leaves trimmed and chopped
• 1 package shiitake mushrooms thinly sliced
• 1-2 minced garlic cloves
• 1 tablespoon minced ginger
• 4 tablespoons olive oil or grapeseed oil
• black sesame seeds for garnish

Marinade

• 3 tablespoons soy sauce
• 1 tablespoons rice vinegar 
• 2 tablespoon sesame oil
• 1 teaspoon chili paste or chili crunch

Directions

1. Line a baking sheet with parchment and add the cubed tofu. Toss with 1-2 tablespoons of olive oil and bake at 400 degrees for 20-30 mins until crisp.
2. Mix soy sauce, rice vinegar, sesame oil, chili paste in a small bowl. Set aside.
3. Bring 4 quarts of water to a boil in a stock pot. Add udon noodles and cook according to the package directions. Drain, rinse, and set aside.
4. Sauté the ginger and garlic with 2 tablespoons of oil in a large skillet. When the garlic and ginger are fragrant (about 30 seconds) add snap peas, kale, and mushrooms. Continue to sauté for about 3-5 mins mins. 
5. Add the noodles and tofu to the skillet with the veggies.
6. Pour the soy sauce marinade over the noodles and toss to coat.
7. Sprinkle black sesame seeds, serve, & enjoy!