Longevity noodles with tofu and edamame

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  1 block or 324g

• Canola oil

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 small or 20g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Crushed red pepper flakes

  2 tbsp or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Edamame

  Frozen, prepared

  1 cup or 155g

• Spinach

  Raw

  2 cup or 60g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Prepare the tofu: Drain tofu and wrap in 2 layers of paper towel. Sandwich between 2 cutting boards and place a heavy pot on top, and press for 30 minutes. After 30 minutes, dry off the surface of the tofu, then slice into bite-size pieces (1/2-inch thick rectangles). Heat a large saute pan with one tablespoon each of vegetable oil and sesame oil over medium heat. When oil is hot, fry the tofu slices until each side is browned and crisp. Remove from pan and set aside.
2. Meanwhile, bring a large pot of water to a boil. Do not salt the water as the wheat noodles are salted. Most importantly, do not break the dried noodles! Cook, uncovered, for 5 to 8 minutes until al dente. Drain immediately and rinse in cold water, then drain completely. Return to the pot and toss with sesame oil, oyster sauce, ginger, and scallions.
3. Prepare the sauce by stirring together all ingredients in a small bowl. Set aside.
4. Warm another tablespoon of oil in the saute pan over high heat, then add the edamame and baby spinach and cook until the spinach is wilted.
5. Stir in the noodles using chopsticks or tongs to evenly distribute, then add the pan-fried tofu and fennel slices.
6. Transfer to a serving platter and drizzle on the sauce.
7. (source: https://about.kaiserpermanente.org/total-health/food-for-health/recipes/longevity-noodles-with-tofu-and-edamame)