Vegan
Soba Noodles with Tofu and Edamame
Sesame Long Beans
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- 1 (8-oz) pkg soba noodles
- 2 cups frozen shelled edamame
- 1 red bell pepper, thinly sliced
- 2 Tbsp olive oil
- 3 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp agave nectar
- 2 cloves garlic, minced
- 2 green onions, chopped
Instructions
- Wrap tofu in several layers of paper towels. Place a heavy can or skillet on top; let stand 30 minutes to remove excess moisture. Cut tofu into cubes.
- Meanwhile, cook noodles according to package directions, adding edamame and bell pepper during last 1 minute of cooking; drain.
- Cook tofu into hot olive oil in a large skillet over medium-high heat 4 minutes or until browned; transfer to a plate, and keep warm.
- Bring ⅓ cup water, soy sauce, sesame oil, agave, and garlic to a boil in skillet. Add tofu, tossing until combined. Serve tofu over noodle mixture and sprinkled with onions.
Side Dish Ingredients
- 2 (12-oz) pkg green beans
- 1 clove garlic, minced
- 1 tsp sesame seeds
- 1 Tbsp sesame oil
Side Dish Instructions
- Cook beans according to package directions.
- Meanwhile, cook garlic and seeds in hot oil in a small skillet over medium heat 1 to 2 minutes or until fragrant.
- Toss together beans and oil mixture; serve alongside tofu.
Vegetarian Meal Plan
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