NUTRITION

SERVINGS

INGREDIENTS

1.5 oz soba noodles

4 oz extra firm tofu

0.5 cup liquid egg whites

0.5 cup shelled edamame

1 cup bok choy

0.5 cup shiitake mushrooms

0.5 cup carrots

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the soba noodles in boiling water according to package directions, then drain and set aside.

• 2

  Press the extra firm tofu to remove excess moisture, then cut into small half-inch cubes.

• 3

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

• 4

  Add the tofu cubes to the pan and sear until they are golden brown and crispy on all sides.

• 5

  Push the tofu to one side of the pan and pour in the liquid egg whites, scrambling until fully cooked.

• 6

  Toss in the sliced shiitake mushrooms, julienned carrots, chopped bok choy, and shelled edamame.

• 7

  Stir-fry the vegetables for 3-4 minutes until the bok choy is wilted but still retains a satisfying crunch.

• 8

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, sea salt, and black pepper.

• 9

  Add the cooked noodles to the wok and pour the sauce over the mixture, tossing everything together until well-coated and heated through.