NUTRITION

SERVINGS

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Shelled Edamame (~78g)

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tbsp Cornstarch

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

2 cloves Fresh Garlic

1 tsp Fresh Ginger, grated

1 tsp Sesame Seeds

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut it into bite-sized cubes.

• 2

  In a bowl, gently toss the tofu cubes with cornstarch until evenly coated.

• 3

  Heat the sesame oil in a non-stick skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Remove tofu and set aside.

• 4

  In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

• 5

  Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

• 6

  Return the crispy tofu to the pan and add the shelled edamame.

• 7

  In a small bowl, mix together the low sodium soy sauce and honey. Pour this sesame glaze over the stir-fry, and toss gently to ensure everything is well coated.

• 8

  Continue to stir-fry for an additional 1-2 minutes until the sauce is heated through.

• 9

  Garnish with a sprinkle of sesame seeds and serve immediately.