NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

1.5 oz Edamame noodles

1 cup Broccoli florets

1 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

1 tbsp Tamari

1 tsp Chili garlic sauce

0.25 tsp Szechuan peppercorns

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the edamame noodles according to package directions, usually about 4-5 minutes. Drain and set aside.

• 2

  Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes. Season with sea salt and black pepper.

• 3

  Finely mince the garlic and ginger. Crush the Szechuan peppercorns using a mortar and pestle or the side of a knife.

• 4

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

• 5

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets to the skillet along with a splash of water; cover and steam for 2 minutes until vibrant green and tender-crisp.

• 7

  Stir in the garlic, ginger, and crushed Szechuan peppercorns, sautéing for 1 minute until fragrant.

• 8

  Add the cooked edamame noodles to the skillet.

• 9

  Pour in the tamari and chili garlic sauce, tossing everything together until the noodles and tofu are thoroughly coated and heated through.

• 10

  Garnish with sliced green onions and serve immediately.