Chili Tofu Noodles with Vegetables

Ingredients

• Tofu

  Extra firm, prepared with nigari

  4 oz or 113g

• Spinach

  Raw

  1 ¼ cup or 38g

• Cornstarch

  2 tsp or 5g

• Ginger root

  Raw

  ½ tsp or 1g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Tomato Puree Tube

  Tom Puree - Tesco

  ⁵⁄₁₆ oz or 9g

• Soy sauce

  Regular sodium, Shoyu

  1 ¼ tsp or 7g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

• Spaghetti

  Dry pasta, enriched

  1 oz or 28g

Directions

1. Cook noodles according to package instructions. Drain and set aside to cool. Crumble tofu and add to a bowl with corn starch, dried ginger and chili flakes. Heat olive oil in a nonstick pan over medium heat. When hot, add tofu and cook until lightly golden and seared, about 6-8 minutes. Remove from pan and set aside on a plate. Meanwhile, slice garlic. Lower pan heat and add sliced garlic, tomato paste and soy sauce. Stir to toast until fragrant, about 1-2 minutes. Add stock, green beans and spinach. Cover and simmer for 5-7 minutes more, until veggies are bright green and tender. Remove pan from heat. Add tofu, noodles, bean sprouts, sesame oil and sesame seeds and toss to coat. If you want, set aside a serving to eat straight away. Portion remaining servings into meal prep containers. Allow to cool before covering and storing in the refrigerator or freezer. When it's time to reheat, loosen lid to vent and microwave on high for 2-3 minutes until hot throughout. If reheating from frozen, the defrost setting works best before reheating.

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