Ingredients 
1 small head savoy cabbage
1 leek
3-4 cloves garlic
2 tablespoons cooking oil
salt and pepper to taste
16 ounces tofu
splash tamari sauce
for 4 people buckwheat (soba) noodles

Instructions

• Remove the tough old outer leaves from the cabbage and discard or use as compost.
• Remove the leaves from the head of the cabbage and wash well.
• Cut in julienne strips, discarding the hard center veins.
• Chop the leek, using both white and some of the green parts.
• Mince the garlic and cut the tofu in cubes.
• Bring a large pot of water to boil to cook the noodles.
• Heat the oil in a wok or large frying pan.
• Add the leeks and stir fry until the begin to soften.
• Add the prepared savoy cabbage and continue to stir-fry.
• Add the garlic and continue stirring.
• When the cabbage begins to wilt add the tofu pieces.
• Put the soba noodles in the boiling water to cook.
• Add a splash or two of tamari sauce or light soy sauce and stir to mix evenly.
• When the noodles are cooked, drain in a colander.
• Divide the noodles on individual plates or bowls.
• Serve a generous amount of the stir-fried savoy on the noodles and sprinkle a few sesame seeds on top as garnish.

Photo and Recipe Credit:  Vegalicious Reps