Grub It Up: (Spicy) Sesame-Soy Rice Noodles with Tofu and Edamame

As part of our effort to eat "greener," mom has been trying to make one meatless meal a week. No one besides her is particularly pleased, but we generally make do. However, mom had to reinforce the "two bites" rule for everyone (including dad) when she made this -- at least for the tofu. We loved the noodles and edamame, but the tofu did not go over well. Mom said she liked this recipe because it was easy to make a non-spicy batch for us and then add the heat for the 'rents. Give it a try, pretty tasty (well, the not-tofu part).

Sesame-Soy Rice Noodles with Tofu and Edamame: makes 4 servings
(slightly adapted from Prevention RD's recipe)

Ingredients:
- 1 package extra firm tofu, cut into cubes
- 8 oz dry Pad Thai rice noodles
- 2 tsp olive oil
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1/4 cup low-sodium vegetable broth
- 3 tbsp low-sodium soy sauce
- 1tsp red pepper flakes (if you like it less spicy, try 1/2 tsp)
- 1 1/2 cups shelled, frozen edamame
- 1/3 cup cilantro, chopped

Directions:
- Preheat oven to 425 F.

- Line a baking sheet with parchment and mist with olive oil (we don't have a mister, so mom just kind of sprinkled it over the sheet with her hand). Arrange tofu on baking sheet and mist/sprinkle with olive oil to coat. Season with salt and pepper. Bake for 25-30 minutes or until lightly browned.

- Meanwhile, bring a small pot of water to boil. Add the rice noodles and cook for 6-8 minutes, until al dente. Drain, rinse with cold water and set aside.

- Heat the olive and sesame oils in a large saute pan or wok over medium-high heat. Add the garlic; saute 1-2 minutes. Add the noodles and toss for just a few seconds.

- Add the soy sauce and broth and toss. Stir in the tofu and edamame. Portion out your kids' servings. Then add the red pepper flakes and cilantro to the remaining portions for the parents (we don't like cilantro, but if your kids do, you can add that to theirs as well).