Bistro Market Inspired Ginger Tofu Noodle Bowls

Ingredients

• 8 ounces wheat noodles
• 1 tablespoon olive oil
• 14 ounces extra-firm tofu, cubed
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 cup eggplant, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1/4 cup mint, chopped
• Salt and black pepper, to taste

Steps

1. Boil the wheat noodles until tender, then drain the wheat noodles.
2. Heat the olive oil in a skillet. Cook the extra-firm tofu until the tofu is browned.
3. Add the garlic, ground cinnamon, and eggplant to the tofu. Stir-fry until the vegetables are tender.
4. Add the wheat noodles, soy sauce, and lemon juice; toss the noodles with the tofu and vegetables.
5. Add the mint, salt, and black pepper, then serve the tofu noodles hot.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.