NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Edamame noodles

6 oz Extra firm tofu

0.5 cup Shiitake mushrooms

0 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

1 tbsp Tamari

1 tbsp 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 for 4-5 minutes until tender, then drain and set aside.

• 2

  Crumble half of the extra firm tofu into small pieces to mimic ground meat and cut the remaining half into 1-inch cubes.

• 3

  Finely chop the shiitake mushrooms and mince the garlic and ginger to prepare the aromatic base.

• 4

  Heat the toasted sesame oil in a large skillet over medium-high heat and sauté the crumbled tofu and mushrooms until they are slightly browned.

• 5

  Add the minced garlic, ginger, and crushed Szechuan peppercorns to the skillet, stirring for 1 minute until the aroma is fragrant.

• 6

  Pour in the tamari and chili garlic sauce with a splash of water, stirring to create a silky and spicy sauce.

• 7

  Gently fold the cubed tofu and cooked edamame noodles into the sauce, simmering for 2 minutes to allow the flavors to meld together.

• 8

  Season the dish with sea salt and black pepper, then garnish with thinly sliced green onions before serving warm.