Salt-and-Pepper Tofu Stir-Fry with Glass Noodles, Edamame, and Spinach
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.
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Cooking tools:
- Sauce pot
- Colander
- Paper towel
- Mixing bowl
- Skillet
- Paper towel-lined plate
- Stir-fry spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Kitchen timer
- Stove
- Serving bowl
- Kitchen shears
Ingredients
- 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
- ¼ 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)
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