NUTRITION

SERVINGS

INGREDIENTS

6.5 oz extra firm tofu

0.5 oz rice stick noodles

0.25 cup shelled edamame

1 cup shredded green cabbage

0.5 cup sliced carrots

1 tbsp nutritional yeast

0.25 tsp toasted sesame oil

1.5 tbsp tamari

1 tsp grated fresh ginger

2 cloves minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

  Place the rice stick noodles in a bowl of warm water for 10 minutes until softened, then drain.

• 2

  Press the extra firm tofu to remove excess moisture and cut into 1-inch cubes.

• 3

  Toss the tofu cubes with nutritional yeast, sea salt, and black pepper until evenly coated.

• 4

  Heat avocado oil in a large skillet over medium-high heat and sear the tofu until golden and crispy on all sides.

• 5

  Add the shredded cabbage, sliced carrots, and edamame to the skillet, sautéing for 3-4 minutes until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Add the drained noodles, tamari, and toasted sesame oil to the pan.

• 8

  Toss everything together for 2 minutes until the noodles are well-coated and heated through.