Name: Crispy Sesame-Ginger Tofu with Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Firm Tofu; 1/2 cup Shelled Edamame; 1 cup Mixed Bell Peppers (sliced); 1 medium Carrot (julienned); 1/2 cup Snow Peas; 1 tbsp Fresh Ginger (minced); 1 clove Garlic (minced); 1 tbsp Sesame Oil; 1 tbsp Tamari Sauce; 1 tsp Rice Vinegar; 1 tsp Sesame Seeds

Nutrition

Per serving

575 calories

Protein: 38g; 25% of calories
Carbs: 39g; 25% of calories
Fat: 34g; 50% of calories

Instructions

Prep 10 min · Cook 30 min

Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
In a shallow dish, marinate the tofu with half of the minced ginger, garlic, tamari sauce, and a small drizzle of sesame oil for 10 minutes.
Meanwhile, toss the mixed bell peppers, julienned carrot, and snow peas in a bowl with the remaining ginger and garlic.
Heat a non-stick skillet over medium-high heat and add a splash of sesame oil. Carefully add the tofu cubes and pan-fry until all sides are golden and crispy, about 5-7 minutes.
Remove the tofu and in the same pan, lightly stir-fry the vegetables for 3-4 minutes, leaving them crisp.
Return the tofu to the pan, add rice vinegar, and gently toss with the vegetables to combine and heat through.
Plate the tofu and vegetable mixture, drizzle with any remaining pan juices, and sprinkle sesame seeds on top before serving.

Nutrition

Ingredients

Instructions

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