2 heads fresh garlic, broken into cloves, peeled & coarsely chopped
2 tsp. dried red pepper flakes
1/2 c. reduced sodium soy sauce
5 tbsp. honey
1 1/2 c. rice wine vinegar
12 oz. firm tofu, cut into long 1/2" wide strips
3 tbsp. vegetable oil
2 whole chicken breasts, halved, boned, skinned, & cut lengthwise into 1/2" strips
1/2 lb. buckwheat noodles, cooked al dente
1/4 c. toasted sesame seeds
Chopped fresh cilantro

If you're partial to tofu or chicken, the dish can be prepared by double either chicken or tofu instead of combining. Serve over cooked Japanese Buckwheat noodles, any thin whole wheat pasta or any cooked whole grain and watch garlic lovers swoon.

Combine garlic, pepper flakes, soy sauce, honey and vinegar in a shallow bowl. Add the tofu and set aside for about 20 minutes.

Heat in a large skillet over medium-high heat and saute chicken breasts, turning to brown on all sides, about 3 minutes total. Remove chicken with tongs and set aside. Remove and reserve tofu, pouring garlic mixture into skillet. Cook, stirring frequently, until the sauce has thickened and partly reduced, about 10 to 15 minutes. Add chicken and/or tofu to sauce and cook, stirring constantly, until pieces are slightly glazed, 1 or 2 minutes. Spoon chicken, tofu and sauce over cooked noodles. Sprinkle with sesame seeds and pass cilantro at the table.

Serves 4 to 6.