NUTRITION

SERVINGS

INGREDIENTS

5.5 oz firm tofu

2 cup broccoli florets

0.33 cup shelled edamame

0.33 oz brown rice noodles

0.25 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp maple syrup

1 tsp rice vinegar

1 tsp chili garlic sauce

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Wrap the firm tofu in a clean kitchen towel and place a heavy skillet on top to press out excess moisture for 15 minutes.

• 2

  Bring a small pot of water to a boil and cook the brown rice noodles for 4-5 minutes until tender, then drain and rinse with cold water.

• 3

  In a small bowl, whisk together the tamari, maple syrup, rice vinegar, chili garlic sauce, grated ginger, and minced garlic.

• 4

  Cut the pressed tofu into 1-inch cubes and season with sea salt and black pepper.

• 5

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

• 6

  Add the broccoli florets and shelled edamame to the skillet with a splash of water, covering for 2 minutes to steam-cook until the broccoli is bright green.

• 7

  Remove the lid, add the cooked noodles and the sauce mixture to the skillet, and toss everything together for 1-2 minutes until the glaze is thick and bubbly.