Mixed-Media Vegetarian Udon Noodles by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 cup tahini
• 2 teaspoons red or yellow miso paste
• 2 cloves garlic, peeled and chopped finely, divided
• 1 tablespoon chopped fresh ginger root
• 2 tablespoons fresh lemon juice
• 1 to 1 ¼ cup ice cold water
• ½ teaspoon kosher salt
• 1-pound sweet potatoes (I used a white-fleshed sweet potato which retains its firmness during roasting)
• 4 tablespoons vegetable oil, divided
• ½ bunch curly green kale
• ½ bunch scallions
• 1 ancho or medium green bell pepper
• 2-inch piece of fresh ginger root, peeled, sliced and chopped
• 8/9-ounce package udon noodles (your favorite)
• Kosher salt
• 6-ounces flavored tofu (I used a package of smoked tofu)
• 1 tablespoon toasted sesame seeds as garnish