NUTRITION

SERVINGS

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1 Green Onion, chopped

2 Garlic cloves, minced

1 tbsp Sesame Seeds

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Cornstarch

1 tsp Sesame Oil

1 tsp Olive Oil

PREPARATION

• 1

  Press the tofu to remove excess moisture, then cut into bite-sized cubes.

• 2

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

• 3

  Heat olive oil in a large non-stick skillet over medium-high heat and add the tofu cubes. Fry until edges are crispy and golden, turning occasionally. Remove tofu and set aside.

• 4

  In the same skillet, add sesame oil. Sauté minced garlic and chopped green onion for about 30 seconds until fragrant.

• 5

  Add broccoli and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until they start to soften while still remaining crisp.

• 6

  Stir in the shelled edamame and cook for an additional 1-2 minutes.

• 7

  Return the crispy tofu to the pan. Add low sodium soy sauce and rice vinegar, stirring gently to combine all ingredients.

• 8

  Sprinkle sesame seeds over the stir-fry and toss lightly before serving.