NUTRITION

SERVINGS

INGREDIENTS

1 cup rice noodles

7 ounces extra firm tofu

1/2 cup edamame

1.5 cups broccoli florets

2 teaspoons sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon fresh ginger, minced

3 cloves garlic, minced

1 medium red chili pepper, finely chopped

2 teaspoons sesame seeds

2 teaspoons cornstarch

PREPARATION

• 1

  Press the tofu between paper towels and heavy plates for 15 minutes to remove excess moisture.

• 2

  Cut the tofu into 1-inch cubes and toss with cornstarch to coat.

• 3

  Cook rice noodles according to package instructions, then drain and set aside.

• 4

  Heat half of the sesame oil in a large skillet over medium-high heat.

• 5

  Add the cornstarch-coated tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove and set aside.

• 6

  In the same skillet, add remaining sesame oil and stir-fry broccoli florets until charred and crisp-tender, about 4-5 minutes.

• 7

  Add the edamame and cook for 2-3 minutes until heated through.

• 8

  Add minced ginger, garlic, and red chili pepper to the skillet. Stir-fry for 30 seconds until fragrant.

• 9

  Return tofu to the skillet, add cooked noodles and soy sauce.

• 10

  Toss everything together until well combined and heated through.

• 11

  Sprinkle with sesame seeds before serving.

• 12

  Serve hot, garnished with additional red chili if desired.