NUTRITION

SERVINGS

INGREDIENTS

250 grams Firm Tofu

1.5 ounces (42 grams) Rice Noodles

0.5 cup Shelled Edamame (approx. 75 grams)

1 tablespoon Natural Peanut Butter

1 medium Red Bell Pepper

1 medium Carrot

2 Green Onions

1 handful Fresh Cilantro

1 tablespoon Lime Juice

1 clove Garlic

1 teaspoon Fresh Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Chili Garlic Sauce

1 teaspoon Sesame Oil

PREPARATION

• 1

  Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.

• 2

  Cook the rice noodles according to package instructions until al dente. Drain and set aside.

• 3

  In a non-stick pan over medium heat, add a splash of sesame oil and pan-fry the tofu cubes until they are golden and crispy on all sides. Remove tofu and set aside.

• 4

  In a small bowl, whisk together the peanut butter, lime juice, low-sodium soy sauce, chili garlic sauce, grated ginger, and minced garlic to form a creamy sauce. If the sauce is too thick, add a little warm water to reach desired consistency.

• 5

  Thinly slice the red bell pepper and carrot, and chop the green onions and cilantro. If desired, lightly blanch the shelled edamame for 2 minutes in boiling water, then drain.

• 6

  In a large bowl, combine the cooked rice noodles, crispy tofu, edamame, and fresh vegetables.

• 7

  Pour the peanut sauce over the noodle mixture and toss well to ensure even coating.

• 8

  Serve immediately, garnished with extra cilantro and a squeeze of lime if desired.