Crispy Tofu & Edamame Stir-Fry with Ginger-Scallion Noodles

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 cups frozen shelled edamame, thawed
• 8 oz egg noodles, ramen or lo mein style
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh ginger, minced
• 4 cloves garlic cloves, minced
• 1 tbsp rice vinegar
• 1 1/2 tbsp honey
• 1 tbsp sesame oil
• 3 tbsp vegetable oil, for cooking
• 4 stalks scallions, chopped, white and green parts separated
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1/2 cup low-sodium vegetable broth
• 1 tsp cornstarch
• 1 tbsp water, for slurry
• 1 tbsp sesame seeds, for garnish

Instructions

1. 1

   Cook egg noodles according to package directions. Drain and set aside.

2. 2

   While noodles cook, pat pressed tofu cubes dry with paper towels. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.