NUTRITION

SERVINGS

INGREDIENTS

7.5 oz firm tofu

0.5 oz dry soba noodles

0.33 cup shelled edamame

1 medium zucchini

1 cup red bell pepper

1 tbsp tamari

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp lime juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Cook the soba noodles in boiling water according to package directions, then drain and rinse with cold water.

• 3

  Use a spiralizer to turn the zucchini into thin noodles and thinly slice the red bell pepper.

• 4

  Heat a non-stick skillet over medium-high heat and add the sesame oil.

• 5

  Season the tofu cubes with sea salt and black pepper, then sear in the skillet until golden and crispy on all sides.

• 6

  Add the minced garlic, grated ginger, bell peppers, and edamame to the skillet, sautéing for 3 minutes until the vegetables are tender-crisp.

• 7

  In a small bowl, whisk together the tamari, lime juice, and red pepper flakes.

• 8

  Add the cooked soba noodles and zucchini ribbons to the skillet, then pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the zucchini is slightly softened and the dish is heated through.