In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salt-and-pepper tofu stir-fry with glass noodles, edamame, and spinach
Gluten-Free, Dairy-Free, Vegan, Protein Plus
2 Servings, 740 Calories/Serving
Inspired by a dish at one of our favorite Chinese restaurants, we cook up this vegetarian stir-fry with bouncy glass noodles, crisp tofu, and other delights.
In your bag
- 5 ounces glass (sweet potato) noodles
- 10 ounces Hodo organic firm tofu
- ¼ cup cornstarch
- Sunbasket salt-and-pepper blend (Celtic sea salt - black pepper)
- 1 organic red or other bell pepper
- ⅓ cup shelled edamame
- 3 ounces organic baby spinach or other leafy greens
- 3 organic scallions
- Sunbasket sweet stir-fry sauce base (coconut aminos - cashew butter - dried plums - molasses - toasted sesame oil - garlic - ginger)
Calories 740, Total Fat 23g (29% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 910mg (40% DV), Total Carb. 102g (37% DV), Fiber 11g (39% DV), Total Sugars 12g (Incl. 2g Added Sugars, 4% DV), Protein 29g
Contains: Tree Nuts (cashew), Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the glass noodles
Bring a large sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain, rinse with cold water, and set aside. Wipe out the pot. While the noodles are cooking, prepare the tofu.
Prep and cook the tofu
- Pat the tofu dry with paper towels; cut into 2-inch cubes.
- In a medium [large] bowl, stir together the cornstarch and salt-and-pepper blend. Dredge the tofu cubes in the cornstarch mixture, turning to coat all sides; shake off any excess.
In a large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. Add the tofu and cook, turning as needed, until browned and crisp, about 1 minute per side. Transfer to a paper-towel-lined plate and season to taste with salt and pepper. Meanwhile, start preparing the vegetables.
Prep and cook the vegetables
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In the same pot used for the noodles, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add the edamame and spinach (the spinach in batches if needed) and season with salt and pepper. Cook, stirring occasionally, until the edamame are heated through and the spinach is wilted, 2 to 3 minutes. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients; finish the dish
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
- In a small bowl, stir together the sweet stir-fry sauce base and ¼ cup [½ cup] water.
To the pot with the vegetables, stir in the glass noodles and stir-fry sauce, toss to coat, and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Transfer the noodles and vegetables to individual bowls. Top with the tofu, garnish with the scallions, and serve.
- Pat the tofu dry.
- Stir the cornstarch mixture.
- Dredge the tofu in the cornstarch mixture.
- Stir the stir-fry sauce base and water.
- Garnish with the scallions.