NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 oz dry soba noodles

0.5 cup shelled edamame

1 cup shredded carrots

1 cup sugar snap peas

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu between paper towels with a heavy weight 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 to prevent sticking.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated ginger, and minced garlic until well combined.

• 4

  Heat a large non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden and crispy.

• 5

  Add the shredded carrots, sugar snap peas, and edamame to the skillet, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Fold in the cooked soba noodles and pour the dressing over the mixture, tossing gently to coat everything evenly before serving warm.