NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.5 cup shelled edamame

0.5 oz dry soba noodles

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

0.5 tsp toasted sesame oil

0.25 tbsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes and season with sea salt and black pepper.

• 2

  Cook the soba noodles in boiling water according to package directions, then drain and rinse with cold water to prevent sticking.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, minced ginger, and minced garlic to create the stir-fry sauce.

• 4

  Heat avocado oil in a large skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden brown and crispy.

• 5

  Add the broccoli florets, red bell pepper, and edamame to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

• 6

  Toss in the cooked soba noodles and pour the sauce over the mixture, stirring constantly for 2 minutes until everything is well-coated and heated through, then garnish with sesame seeds.