If you are looking for a healthy, vegetarian dish why not try this Japanese inspired Kale and Tofu noodle recipe. This dish tastes great and is very easy to make. Serves 4/6 Ingredients 3 tablespoons soy sauce 3 tablespoons sesame oil 1 tablespoon rice vinegar 1 tablespoon honey 3 scallion stalks, thinly sliced 10 ounces kale, rinsed and torn into bite-size pieces 3-4 medium carrots, grated 1 package extra firm tofu (approximately 19 ounces) 12 ounces dried soba noodles, prepared according to instructions on package Furikake Method 1. 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. 2. 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. 3. 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. TIP: For an exceptional sear on the tofu, make sure to squeeze out as much of the water as possible 30 minutes to an hour before cooking. I like to slice the tofu, wrap it in a clean dish towel, set a flat surface on top, and weigh the surface down with heavy objects. It really gets the job done. 4. Combine the carrots, kale, seared tofu, and soba in a large bowl and toss with the soy-sesame mixture. 5. To serve, transfer to bowls or plates and sprinkle with furikake.