DOUBLE-TOFU NOODLE BOWL

GET THESE.

• 6 oz Japanese noodles (udon, ramen, or thick soba)
• 1 tbsp rice bran oil
• ½ block firm tofu, pressed and cubed
• ½ cup aburaage (fried tofu), sliced
• 1 tbsp tamari
• 2 tbsp Umami Everything Original
• 1 garlic clove, sliced
• ¼ cup sliced onion
• ¼ cup julienned carrots
• ¼ cup sliced green bell pepper
• ¼ cup bean sprouts
• 1 stalk negi, thinly sliced
• Optional: chili threads, sesame seeds, or nori

MAKE IT HAPPEN.

1. Cook the noodles according to the package. Rinse with cold water and drain.
2. Heat the oil over medium-high heat. Sear the firm tofu for 4–5 minutes, turning until golden. Set aside.
3. Lower the heat slightly. Stir-fry the garlic and onion for 1 minute. Add the carrots, pepper, and bean sprouts; cook for 2 minutes.
4. Return the firm tofu to the pan with the aburaage and noodles. Add tamari and Umami Everything Original. Toss and heat through for about 2 minutes.
5. Finish with sliced negi and your choice of garnishes.