NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.75 oz Soba noodles

0.75 cup Shelled edamame

1 cup Bok choy

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture then cut into one-inch cubes.

• 2

  Bring a pot of water to a boil and cook the soba noodles according to package directions before draining and rinsing with cold water.

• 3

  In a small bowl, whisk together the tamari, rice vinegar, grated ginger, minced garlic, and red pepper flakes to create the glaze.

• 4

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

• 5

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they are golden brown and crispy.

• 6

  Add the chopped bok choy and shelled edamame to the skillet, sautéing for 2 minutes until the greens are bright and tender-crisp.

• 7

  Pour the ginger-garlic glaze over the tofu and vegetables, stirring constantly for 1 minute until the sauce thickens and coats everything.

• 8

  Add the cooked soba noodles to the skillet and toss gently to combine and warm through.

• 9

  Transfer the mixture to a bowl and garnish with sesame seeds before serving hot.