Jade Noodles

Marinated Tofu

Tofu & Veggies

  1. 8 oz. package of Soba Noodle

  2. 8 oz. Asparagus chopped

  3. 4 oz. Snow Peas (whole)

  4. Small bunch Broccoli or Broccolini chopped

  5. 6 oz. Shelled Edamame (frozen okay)

  6. 1 Block Firm Tofu

  7. 4 oz. Baby Spinach

  8. 3 Scallions, chopped

  9. Garnishes: Sesame Seed (white or black), Alfalfa Sprouts, Cilantro

Dressing

  1. 1/3 cup Olive or Avocado Oil

  2. 2 TBSP Sesame Oil

  3. 1/3 cup Soy Sauce

  4. 1/4 Cup Rice Vinegar

  5. 3 TBSP Coconut Sugar (can use white)

  6. 1 TBSP Sriracha

  7. 2 TBSP minced Ginger

  8. 3 cloves minced Garlic

  9. Whisk all ingredients together and set aside

Let’s Make It!

  1. Press Tofu, 30 minutes

  2. Season tofu with soy sauce and bake at 425 for 20 minutes, flip at half way point

  3. Boil noodles per package instruction, keep hot water, but remove noodles once done

  4. Add to hot water pot, asparagus, broccoli, snow peas, and edamame

  5. Blanch 1-2 minutes

  6. Drain everything

  7. Divide noodles into bowl, lightly dress and mix

  8. Divide blanched veggies between bowls

  9. Divide tofu into bowls

  10. Using the rest of the dressing, divide between bowls and mix well

  11. Top with garnishes

  12. Enjoy!