Buckwheat Noodles with Spicy Kale and Crispy Tofu

Buckwheat Noodles with Spicy Kale and Crispy Tofu
 1/4 cup rice vinegar
 1/4 cup of maple syrup
  Pinch of red pepper flakes (optional)
  1 garlic clove, minced
  3 tbsp sesame oil
  3 tbsp low sodium soy sauce
  14oz extra firm tofu, drained and cut into 1 inch cubes
  1/2 cup safflower oil
  3 tsp ground clove
  1 tsp kosher salt
  2 tbsp coarse ground pepper
  1 tbsp thyme, chopped
  3 tbsp low sodium soy sauce
  2 tbsp maple syrup
  8oz buckwheat such as soba or brown rice noodles
  6 oz kale, coarsely chopped
  1/3 cup olive oil
  1/4 cup shiitake mushrooms, coarsely diced
  1/4 cup sweet onion, coarsely diced
  1 garlic clove, minced
  1 thai chili
  kosher salt to taste
  Warm Vinaigrette
  Using a small sauce pan, on medium heat, add the vinegar, maple syrup and red pepper flakes and heat until it begins to boil, then remove from the heat. Add oil and soy sauce and stir to combine, cover then set aside.
  Crispy Tofu
  Pour enough oil to completely coat the bottom of a large frying pan and heat oil on medium high. Add tofu to hot oil and cook in small batches until golden and crispy on all sides. Transfer to paper towels to drain.
  Add up to 2 tbsp oil to pan if needed. Turn down heat to medium low, add garlic and cook for 30 secs. While stirring, add salt, pepper, clove, soy sauce and maple syrup and cook until combined. Add tofu and toss in sauce to coat. Remove tofu and set aside.
  Cook noodles according to instructions on the package. Remember to prepare al dente and not to overcook. Drain well and set aside.
  In a large frying pan, heat olive oil on medium. Add onion and cook, stirring occasionally until softened. Add mushrooms and cook for 1 minute or until slight softened. Add garlic and chili, then kale. Continue cooking until heated through, then remove.
  In a large bowl, toss noodles, kale, tofu and vinaigrette until coated. Divide and serve in soup bowls.