NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Extra firm tofu

1.5 oz Buckwheat soba noodles

0.5 cup Shelled edamame

0.5 tsp Toasted sesame oil

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

2 cloves Garlic

1 cup Baby bok choy

0.25 tsp Red pepper flakes

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Bring a medium pot of water to a boil and cook the buckwheat soba noodles for 5 to 6 minutes until tender, then drain and rinse with cold water.

• 3

  Cut the pressed tofu into 1-inch cubes and season lightly with a pinch of sea salt.

• 4

  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.

• 5

  Add the minced garlic, grated fresh ginger, and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.

• 6

  Stir in the tamari, rice vinegar, shelled edamame, and chopped baby bok choy, cooking for 3 minutes until the greens are wilted.

• 7

  Add the cooked soba noodles to the skillet and toss everything together until the noodles are well-coated and heated through.

• 8

  Divide into bowls and garnish with sesame seeds before serving.