NUTRITION

SERVINGS

INGREDIENTS

7 oz Firm tofu

0.5 cup Shelled edamame

2 oz Soba noodles

0.25 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Shredded green cabbage

1 tbsp Minced fresh ginger

1 tbsp Minced fresh garlic

2 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

1 tbsp Sliced green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil water and cook soba noodles for 4-5 minutes until tender, then drain and rinse with cold water.

• 2

  Press the tofu to remove excess moisture, then cut into small cubes.

• 3

  Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the tofu cubes and cook until they are golden and crispy on all sides.

• 5

  Add the minced ginger and garlic to the wok, stirring for 30 seconds until the aroma fills the kitchen.

• 6

  Toss in the broccoli, carrots, cabbage, and edamame, stir-frying for 5 minutes until the vegetables are tender-crisp.

• 7

  In a small bowl, whisk together the tamari, rice vinegar, and red pepper flakes.

• 8

  Add the cooked soba noodles to the wok and pour the sauce over the top.

• 9

  Toss everything together vigorously for 2 minutes to ensure the noodles are evenly coated and heated through.

• 10

  Season with sea salt and black pepper, then garnish with sliced green onions before serving.