NUTRITION

SERVINGS

INGREDIENTS

250g Extra Firm Tofu

100g Shelled Edamame

1 medium Red Bell Pepper (approx. 120g)

100g Broccoli Florets

50g Snap Peas

1 tbsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

• 1

  Press the tofu for at least 15 minutes to remove excess moisture and then cut it into bite-sized cubes.

• 2

  In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the glaze.

• 3

  Lightly toss the tofu cubes in half of the glaze to coat, then sprinkle with sesame seeds.

• 4

  Heat a non-stick skillet over medium-high heat and add the tofu. Cook until the tofu is golden and crispy on all sides, about 5-7 minutes.

• 5

  Remove the tofu from the skillet and set aside.

• 6

  In the same skillet, add red bell pepper slices, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until they are tender yet crisp.

• 7

  Return the crispy tofu to the skillet and pour in the remaining glaze. Toss everything together for another 2 minutes so the flavors meld.

• 8

  If using, add the shelled edamame at this point and stir until heated through.

• 9

  Serve the stir-fry hot, garnished with extra sesame seeds if desired.