NUTRITION

SERVINGS

INGREDIENTS

300 grams Firm Tofu

100 grams Shelled Edamame

1 medium Red Bell Pepper

100 grams Broccoli

1 cup Bok Choy

3 cloves Garlic

1 teaspoon Fresh Ginger

1 tablespoon Cornstarch

1 tablespoon Sesame Seeds

1 tablespoon Tamari (Low-Sodium Soy Sauce)

1 teaspoon Sesame Oil

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut into 1-inch 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 over medium heat and add the tofu. Cook until all sides are golden and crispy, then remove and set aside.

• 4

  While the tofu cooks, prepare the vegetables. Slice the red bell pepper into strips, cut the broccoli into small florets, and roughly chop the bok choy.

• 5

  Mince the garlic and grate the fresh ginger.

• 6

  In a separate large skillet or wok, add a splash of water or vegetable broth and sauté the garlic and ginger until aromatic.

• 7

  Add the red bell pepper, broccoli, and bok choy along with the shelled edamame. Stir-fry the vegetables until they are tender-crisp.

• 8

  Drizzle the tamari over the vegetables and toss to combine.

• 9

  Return the crispy tofu to the skillet, gently folding it into the vegetables.

• 10

  Finish by sprinkling sesame seeds over the dish and serve immediately.