NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Avocado oil

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Rice vinegar

PREPARATION

• 1

  Remove the tofu from its packaging and press between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the tofu cubes to the pan in a single layer, seasoning with sea salt and black pepper, and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Remove the tofu from the pan and set aside; add the broccoli florets, sliced red bell pepper, and shelled edamame to the same skillet.

• 6

  Stir-fry the vegetables for 5 minutes until tender-crisp, adding a splash of water if needed to steam the broccoli.

• 7

  Return the crispy tofu to the skillet and pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats every ingredient evenly.

• 9

  Garnish with sesame seeds and serve immediately while hot.