NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Extra firm tofu

0.25 oz Dry soba noodles

0.5 cup Shelled edamame

0.5 cup Shredded cabbage

0.25 cup Shredded carrots

0.25 cup Sliced red bell peppers

1 small Spring roll wrappers

0.13 cup Fresh orange juice

1 tbsp Tamari

1 tsp Grated ginger

1 tsp Minced garlic

0.5 tsp Toasted sesame oil

0.25 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together fresh orange juice, tamari, grated ginger, minced garlic, and arrowroot powder to create the orange glaze.

• 3

  Prepare the vegetable rolls by placing a portion of shredded cabbage and carrots into the spring roll wrappers, rolling tightly, and sealing the edges with water.

• 4

  Lightly coat the vegetable rolls with a spray of oil and air fry at 375°F for 8-10 minutes until golden and crisp.

• 5

  Boil the dry soba noodles in salted water according to package directions, then drain and set aside.

• 6

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

• 7

  Add the sliced red bell peppers and shelled edamame to the skillet, sautéing for 3 minutes until the vegetables are tender-crisp.

• 8

  Pour the orange glaze over the tofu and vegetables, stirring constantly until the sauce thickens and coats everything evenly.

• 9

  Toss the cooked soba noodles into the skillet with the orange tofu and serve immediately alongside the hot air-fried vegetable rolls.