Preheat your oven to 200 degrees and place the Himalayan salt bowl on a baking sheet and place in the oven.

Marinate the mushrooms by tossing your mushroom with all the marinade ingredients in a bowl. Place in the fridge while you make your panko tofu.

Drain and press your tofu and cut in half (I buy the pre-pressed tofu and it's great!) Then cut into large chunks or strips

Place the tempura, panko, and tamari sauce into 3 separate bowls. Heat a non-stick skillet to medium heat and add about 1/4 cup of sesame oil or other cooking oil. As the oil heats, coat each tofu in the tempura (or rice flour) first, then in the tamari sauce (make sure your tofu pieces absorb it) and then finally coat it evenly with panko crumbs. Set aside while you coat the rest of your tofu pieces. Place your panko covered tofu in the skillet and fry a couple minutes per side. When golden, remove and place on a paper towel lined plate.

**NOTE: you can place your panko tofu on a baking sheet in the oven to keep it warm

Heat a non-stick skillet (you can clean and use the same skillet you used to make the panko tofu) to medium heat. Add the marinated mushrooms (marinade and all) and sautee them for 5-7 minutes, tossing a couple times.

Dice the kale into large pieces (I like mine a little bigger, but feel free to cut them how you prefer- just keep in mind they will shrink as they cook), and place them into the skillet with the mushrooms along with 1 tsp minced garlic. Toss to combine.

Now, boil water to make the noodles, add some oil to the water to help them not stick together. Cook the noodles according to package directions, making sure you stir often to avoid them sticking together. Drain the noodles and add back to the pot with 1 tbsp red curry paste and 1/4 cup gluten-free, low sodium tamari sauce. Toss to coat the noodles. You can add more tamari sauce or a little water if your noddles are too dry.

Add the mushroom kale mixture to the pot with the pasta, toss. Take the panko tofu out of the oven along with the salt bowl (**NOTE: be very careful, the salt bowl will be very hot, so use potholders when handling!!!). Place the pasta in the salt bowl(s) and top with pea pods, panko crusted tofu, sesame seeds, avocado and shredded ginger (if using).

**NOTE: the salt bowl will keep your pasta warm and will also add salt to the noodles. The longer the pasta sits in the bowl, the more salt will be absorbed into the food