NUTRITION

SERVINGS

INGREDIENTS

250g Extra-Firm Tofu

100g Shelled Edamame

1 cup Broccoli (chopped)

1 medium Red Bell Pepper

1 small Carrot

1 tbsp Sesame Oil

2 tbsp Soy Sauce

1 tbsp Rice Vinegar

1 tsp Sesame Seeds

2 cloves Garlic (minced)

1 tsp Ginger (minced)

PREPARATION

• 1

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

• 2

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

• 3

  Toss tofu cubes gently in a small amount of soy sauce or cornstarch (optional) to help achieve a crispier texture.

• 4

  Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Remove from the skillet and set aside.

• 5

  In the same skillet, add a splash of sesame oil if needed and sauté the broccoli, red bell pepper, and carrot for 3-4 minutes until slightly tender but still crisp.

• 6

  Return the tofu to the skillet along with the shelled edamame. Pour the prepared glaze over the mixture and toss everything well to combine.

• 7

  Cook for an additional 2-3 minutes until the sauce slightly thickens and coats the vegetables and tofu evenly.

• 8

  Sprinkle with sesame seeds and serve immediately.