NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

8 oz Tofu shirataki noodles

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Fresh ginger

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the tofu shirataki noodles and rinse thoroughly under cold water for 1 minute.

• 2

  Place the rinsed noodles in a dry skillet over medium heat and cook for 3-5 minutes to remove excess moisture, then set aside.

• 3

  Press the extra firm tofu with a paper towel to remove water, then cut into 1/2-inch cubes.

• 4

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

• 5

  Add the tofu cubes to the skillet and sauté until golden brown and slightly crispy on all sides, about 8 minutes.

• 6

  Stir in the broccoli florets, sliced red bell pepper, and edamame, cooking for 4-5 minutes until the vegetables are tender-crisp.

• 7

  Add the minced garlic and fresh ginger to the pan, sautéing for 1 minute until fragrant.

• 8

  Pour in the tamari, rice vinegar, red pepper flakes, sea salt, and black pepper, tossing everything to coat evenly.

• 9

  Add the prepared tofu noodles back into the skillet and toss for 2 minutes until heated through and well-combined.