Bento Box Stir-fried Tofu, Noodles And Vegetables

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 ounce soba noodles, uncooked
• 3 teaspoons low-sodium tamari, divided
• 2 teaspoons sesame seeds
• 1/2 teaspoon toasted sesame oil
• pepper, to taste
• 1 nori, broken into small pieces
• 2 tablespoons whole wheat flour
• 2 teaspoons garlic powder
• 0.5 (12 ounce) package extra firm tofu, cut into 1/2 inch cubes
• 1 cup frozen broccoli florets, thawed
• 2 tablespoons carrots, grated
• 1 tablespoon fresh ginger, minced
• 1/4 cup frozen shelled edamame, thawed

Recipe

• 1 cook noodles in boiling salted water 4 minutes. drain, rinse with cold water, and drain again. toss with 1 tsp tamari, sesame seeds, and sesame oil. season with pepper, to taste.
• 2 stir together flour and garlic powder in medium bowl. add tofu, and toss to coat. season with pepper, to taste.
• 3 spray skillet with olive oil cooking spray. heat over medium-high heat, add tofu, and saute 5 minutes, or until golden brown. transfer to plate and sprinkle with 1 tsp tamari.
• 4 return skillet to heat. add 2 tbsp water and remaining 1 tsp tamari, then broccoli, carrots, and ginger. stir and then cover. simmer 3 minutes or until broccoli is warmed through.
• 5 pack soba noodles in 1 section of bento box or portable container. sprinkle nori on top of noodles. pack 1/2 cup tofu cubes and 1/2 cup broccoli/carrot mixture in other sections, reserving remaining tofu cubes and broccoli/carrot mixture for use in other lunch dishes. fill in last section with edamame. refrigerate, uncovered, until all ingredients are chilled thoroughly. cover box, and refrigerate until ready to serve.