The first dinner I cooked for my boyfriend

Ingredients

• 14 oz Extra‑Firm Tofu (Freeze overnight, then thaw and press; cut into 1‑inch cubes)
• 1/3 cup Trader Joe's Soyaki Sauce (Divided: 2 tbsp for marinating, remainder for sauce)
• 1 cup Green Beans (Trimmed; fresh or frozen)
• 1 cup Mixed Frozen Vegetables (Carrots, corn, peas – optional for color)
• 7 oz Dry Noodles (Rice noodles, soba, or spaghetti; cook according to package)
• 1 tablespoon Cornstarch (Coats tofu for crispness)
• 1 tablespoon Sesame Oil (For stir‑frying; adds nutty flavor)
• 2 cloves Garlic (Minced)
• 1 teaspoon Fresh Ginger (Grated)
• 2 Green Onions (Sliced for garnish)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Red Pepper Flakes (Optional for heat)

Instructions

1. Freeze and Thaw Tofu

   Place the block of tofu in a freezer‑safe bag and freeze overnight. The next day, thaw it in the refrigerator or in a bowl of cold water for about 30 minutes.

   Time: PT30M

2. Press and Cube Tofu

   Remove excess water by pressing the thawed tofu between two plates with a weight for 5 minutes. Then cut into 1‑inch cubes.

   Time: PT5M

3. Marinate Tofu

   In a mixing bowl, toss the tofu cubes with 2 Tbsp Soyaki sauce and the cornstarch until evenly coated. Let sit for 10 minutes.

   Time: PT10M

4. Prepare Noodles

   Bring a large pot of water to a boil, add a pinch of salt, and cook the noodles according to package directions (usually 7‑9 minutes). Drain in a colander and set aside.

   Time: PT10M

   Temperature: Boiling

5. Prep Aromatics and Veggies

   Mince the garlic, grate the ginger, trim the green beans, and measure the frozen vegetable mix.

   Time: PT5M

6. Crisp the Tofu

   Heat the non‑stick skillet over medium‑high heat, add sesame oil, then add the marinated tofu in a single layer. Cook without moving for 3 minutes, then flip and cook another 3 minutes until golden and crisp.

   Time: PT6M

   Temperature: Medium‑high heat

7. Set Tofu Aside

   Transfer the crisp tofu to a plate and keep warm while you stir‑fry the vegetables.

   Time: PT1M

8. Stir‑Fry Vegetables

   In the same skillet, add a splash more oil if needed, then sauté garlic and ginger for 30 seconds. Add green beans and frozen vegetables, stir‑fry for 5 minutes until just tender.

   Time: PT5M

   Temperature: Medium‑high heat

9. Combine Noodles, Sauce, and Tofu

   Add the cooked noodles, the remaining 1/3 cup Soyaki sauce, and the crisp tofu back to the skillet. Toss everything together for 3 minutes until heated through and evenly coated.

   Time: PT3M

   Temperature: Medium heat

10. Finish and Serve

    Season with salt, pepper, and optional red pepper flakes. Garnish with sliced green onions and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g