NUTRITION

SERVINGS

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup Shelled Edamame

1 medium Bell Pepper

1 cup Broccoli Florets

1 small Carrot

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 Garlic Clove

1 tsp Fresh Ginger (grated)

1 tsp Rice Vinegar

1 tsp Toasted Sesame Seeds

PREPARATION

• 1

  Press the tofu to remove excess moisture and then cut it into 1-inch cubes.

• 2

  In a bowl, gently toss the tofu cubes with half of the low-sodium soy sauce and a pinch of salt if desired. Let marinate for 10 minutes.

• 3

  Heat a non-stick skillet over medium-high heat and add the sesame oil. Add the tofu cubes and fry until all sides become golden and crispy, about 6-8 minutes. Remove and set aside.

• 4

  While the tofu crisps, prepare the stir-fry by slicing the bell pepper, cutting broccoli into florets, and julienning the carrot.

• 5

  In the same pan, add a little splash of water or a tiny drizzle of sesame oil if needed. Sauté the garlic and grated ginger for about 30 seconds until fragrant.

• 6

  Add the prepared vegetables and shelled edamame to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.

• 7

  Stir in the remaining soy sauce and rice vinegar, ensuring the vegetables are evenly coated.

• 8

  Return the crispy tofu to the pan and gently toss to combine with the vegetables and sauce.

• 9

  Finish by sprinkling toasted sesame seeds over the stir-fry. Serve immediately and enjoy your delicious, nutrient-packed meal.