|10 min||15 min||2|
|1 tbsp||Soy sauce (dressing)|
|1 tbsp||Lime juice (fresh) (dressing)|
|1 tsp||Sesame oil (dressing)|
|3 clove(s)||Garlic (dressing)|
|1/2 tsp minced||Ginger root (dressing)|
|1/2 tsp||Agave nectar (syrup) (or honey, dressing )|
|1 tsp||Hot pepper (chili) flakes (dressing)|
|90 gm||Buckwheat soba noodles, gluten-free, dry (noodles)|
|1 tbsp||Sesame oil (noodles)|
|1 tbsp||Olive oil (noodles)|
|1/2 cup||Sweet potato (cut into small cubes, noodles)|
|2 cup||Kale (torn, noodles)|
|180 gm||Tofu, regular, extra firm (noodles)|
|1 pinch||Salt (noodles)|
|1 dash||Black pepper (noodles)|
|1 tbsp||Sesame seeds (for garnish, noodles)|
In a pot of boiling water, cook soba noodles for 3 to 4 minutes, or al dente. Drain and transfer to a bowl. Toss with sesame oil to separate strands. Chill in fridge.
In a bowl, combine dressing ingredients.
Meanwhile, heat olive oil. Sauté sweet potato, kale and tofu cubes until sweet potato has softened, kale has wilted and tofu has browned, about 7 to 8 minutes. Season with salt and pepper. Toss with chilled noodles and dressing in bowl. Chill until ready to serve.