A delicious and easy weeknight meal packed with plant protein, featuring glass noodles, edamame, and tofu dumplings. This naturally gluten-free dish makes for excellent leftovers!
1: Prepare the glass noodles according to package instructions.
2: In a skillet, add edamame, liquid aminos, green onions, and bok choy. Stir-fry until tender.
3: Add the tofu dumplings and quinoa chili crunch, cooking until heated through.
4: Serve the stir-fry over the prepared glass noodles.
