- 3/4 cup frozen edamame
- 8 ounces whole wheat spaghetti
- 3 tablespoons hoisin sauce
- 3 tablespoons Braggs
- 1 tablespoon Worcestershire sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Sirachi
- 1 teaspoon corn starch
- 8 ounces firm tofu, cubed
- 3 tablespoons coconut oil
- 4 cloves garlic, thinly sliced
- 1 jalapeno (optional) - mine was huge - I'd use two if small
- 5 ounces fresh spinach
- 2 tablespoons chopped cilantro
Bring a small pot of water to a boil. Season with salt and add the edamame. Cook for 4 minutes, strain, and set aside.
Meanwhile, cook the pasta according to package directions.
Make the sauce by whisking together the hoisin, 2 tablespoons of the Braggs, the Worcestershire, rice vinegar, sesame oil, Sirachi and corn starch.
Blot the tofu dry on paper towels. Heat 1 tablespoon of the coconut oil over medium-high heat in a very large non-stick skillet or wok. Add the tofu and stir fry until golden brown. Season with 1 tablespoon of the soy sauce and set aside.
Turn the heat down to medium. Add the remaining coconut oil along with the green garlic and chili peppers. Stir fry until starting to soften.
Add in the spinach. Cook until the spinach is just wilted.
Turn the heat up to high. Whisk the sauce again if it has separated and add it to the skillet.
When the sauce starts to boil and thicken, add in the cooked noodles, edamame, and tofu. Cook for another minute or so.
Add the cilantro at the last minute and serve.