From Thornhill Farm
3 cloves garlic, sliced
4-5 slices (1/8 inch thick) fresh ginger
1 cup water
1 tablespoon toasted sesame oil
1/3 cup tamari or shoyu
1 pound firm tofu
2 tablespoons sesame oil
1 bunch collard greens, stems removed, chopped
8 oz udon noodles
¼ cup creamy almond butter
2 teaspoons maple syrup
2 tablespoons tamari or shoyu
1 tablespoon brown rice vinegar
1 teaspoon grated gingerroot
1-2 teaspoons hot pepper oil or dash cayenne
1/3 cup water
Combine all ingredients for marinade. Cut tofu into ½ inch slabs, then cut slabs into triangles. Put marinade and tofu in a glass storage container with a lid and refrigerate 4 hours or overnight. Heat oil in a large skillet. Place marinated tofu pieces in oil and brown on both sides. Set aside.
Bring 2 quarts water and ½ teaspoon of sea salt to boil. Boil the greens for about 10 minutes. Remove cooked greens with a slotted spoon and drain in a colander. Set aside.
Return kale water to a boil and cook udon noodles according to package directions. While noodles are cooking, prepare sauce. Put all sauce ingredients in a small pan on low heat. Using a whisk, mix ingredients until smooth and warm. Add extra water for desired consistency. Serve noodles with cooked greens and browned tofu on top. Drizzle sauce all over.