7ouncessoba noodlesuncooked (use rice noodles for gluten-free)
12ouncesshelled edamame beans
1(14-ounce package) firm tofudrained
¼cupSilk Almond Cashewmilk
Cook saba noodles according to package directions in lightly salted water. Drain and rinse under cold water immediately until cool to stop cooking, set aside.
Boil edamame beans on medium-high for 5 minutes, or until done. Drain and set aside.
Meanwhile: Cut tofu into ½-inch cubes. Heat coconut oil in a non-stick or stir-fry pan to medium-high heat, add tofu. Cook, rotating as needed until lightly browned, 7-10 minutes. Drain excess liquid and reduce heat to medium.
Stir in green onions and curry powder, cook 1 minute. Stir in remaining ingredients and simmer 10 minutes, or until sauce is slightly thickened. Stir in cooked saba noodles and edamame beans and cook just until heated through. If desired, garnish with additional cashews before serving