NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

1.5 oz soba noodles

0.5 cup shelled edamame

1 cup baby bok choy

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Boil the soba noodles according to package directions, adding the shelled edamame for the last 2 minutes of cooking. Drain and set aside.

• 3

  Whisk together the coconut aminos, minced ginger, minced garlic, and water in a small bowl to create the teriyaki glaze.

• 4

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

• 5

  Add the tofu cubes to the pan, seasoning with sea salt and black pepper, and sear until golden brown and crispy on all sides.

• 6

  Add the chopped baby bok choy to the skillet and sauté for 2 minutes until the leaves are just wilted and stems are tender-crisp.

• 7

  Pour the glaze over the tofu and vegetables, stirring constantly for 1 minute until the sauce thickens and coats the ingredients.

• 8

  Toss in the cooked soba noodles and edamame, stirring gently to combine and heat through.

• 9

  Remove from heat and garnish with sesame seeds before serving.