NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 oz Brown rice noodles

0.5 tbsp Powdered peanut butter

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 cup Broccoli florets

1 cup Fresh spinach

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Water

PREPARATION

• 1

  Drain the extra-firm tofu and press it between heavy plates for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Cook the brown rice noodles according to package directions until al dente, then drain and rinse with cold water to prevent sticking.

• 3

  In a small bowl, whisk together the powdered peanut butter, tamari, sriracha, grated ginger, minced garlic, and water until a smooth, velvety sauce forms.

• 4

  Heat a non-stick skillet over medium-high heat with the toasted sesame oil and sear the tofu cubes for 3-4 minutes per side until golden brown and crispy.

• 5

  Season the tofu with sea salt and black pepper, then add the broccoli florets to the pan with a splash of water and cover to steam for 2 minutes.

• 6

  Add the cooked noodles and fresh spinach to the skillet, pouring the peanut sauce over the top.

• 7

  Toss everything together for 1-2 minutes until the spinach is wilted and the noodles are thoroughly coated in the warm sauce.