YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Vegetable Noodle Bowl
Pan-seared extra firm tofu and edamame noodles tossed with crisp broccoli and a ginger-soy glaze, finished with a sprinkle of toasted sesame seeds.
INGREDIENTS
200g Extra Firm Tofu
1.5 oz Edamame Noodles
75g Shelled Edamame
100g Broccoli Florets
50g Red Bell Pepper
1 tsp Sesame Oil
1 tbsp Tamari
PREPARATION
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
Bring a pot of water to a boil and cook the edamame noodles according to package instructions, then drain and set aside.
Heat the sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they are golden brown and crispy.
Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for another 5 minutes until tender-crisp.
Stir in the cooked noodles, shelled edamame, and tamari sauce.
Toss everything together for 2 minutes until the noodles are well-coated and the dish is heated through.
Transfer to a bowl and serve immediately.