NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

2 large Eggs

1 oz Glass noodles

1 cup Baby bok choy

0.5 cup Sliced mushrooms

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Grated ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the dry glass noodles in a heat-proof bowl and cover with boiling water for 5-7 minutes until soft, then drain and set aside.

• 2

  Press the firm tofu with a clean towel to remove excess moisture, then cut into 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat half of the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.

• 4

  Remove tofu from the skillet and add the remaining sesame oil along with the minced garlic, grated ginger, and sliced mushrooms, sautéing until fragrant.

• 5

  Add the baby bok choy to the skillet and cook for 2 minutes until the leaves are wilted but the stems remain crisp.

• 6

  Push the vegetables to the side, crack the eggs into the pan, and scramble them gently until just set.

• 7

  Add the cooked glass noodles and seared tofu back into the skillet.

• 8

  Drizzle the tamari over the mixture and toss everything together for 1 minute to ensure the noodles are evenly coated and heated through.