Tofu and Kale with Almond Butter Sauce

OK, this is not much of a recipe, just directions for piling up ingredients.

Layer 1: noodles -- udon or soba are good

Layer 2: tofu -- marinate slices in soy sauce and sesame oil and brown in a pan (marinate at least 1 hour, although all day is good; I like to pour some of the marinade in the pan at the very end of cooking)

Layer 3: boiled kale, chopped (I boil about 8 minutes)

Layer 4: almond butter sauce

1/4 c. almond butter

1 T. maple syrup

2 T. soy sauce

1 t. grated ginger (fresh)

chili oil or pepper flakes to taste

1/2 c. water or more

warm all ingredients in pan on low heat and whisk till smooth, allow to thicken a bit

OR, for a no-stove method, use less water and make it hot water, then whisk in a bowl

I like to make this recipe in little chunks throughout the day so at dinner time I just fry the tofu, boil the noodles, and reheat the greens and sauce.