Ingredients
2
2 servings
- •4 cloves garlic, minced, divided
- •2 teaspoons fresh ginger, grated
- •1 tablespoon honey
- •1 teaspoon sriracha
- •¼ cup lime juice
- •¼ cup reduced sodium soy sauce
- •1 block extra firm tofu
- •2 tablespoons sesame oil
- •1 cup sliced white onion
- •1 cup sliced carrot
- •1 cup sliced red bell pepper
- •½ cup edamame, frozen, thawed
- •3 cups soba noodle, cooked
- •1 tablespoon sesame seed
- •green onion, chopped, to serve
Instructions
- In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
- Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
- In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
- Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
- Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
- Garnish with green onions, if desired.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 1311
- Carbohydrate: 215g
- Fat: 27g
- Fiber: 19g
- Protein: 50g
- Sugar: 46g
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