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1 package extra firm tofu, cut into cubes
8 oz dry Pad Thai rice noodles
2 tsp olive oil
2 tsp toasted sesame oil
3 cloves garlic, minced
1/4 cup low-sodium vegetable broth
3 Tbsp low-sodium soy sauce
1/2 tsp red pepper flakes (adjusted for heat preference – I used closer to 1 tsp!)
1 1/2 cups shelled, frozen edamame
1/3 cup cilantro, chopped
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1st Keep
 Karin
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