NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp chili garlic sauce

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp arrowroot powder

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, toss the tofu cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the tofu to the skillet and sear for 3-4 minutes per side until each edge is golden and crispy.

• 5

  Add the broccoli florets and shelled edamame to the pan, stirring frequently for 5 minutes until the broccoli is bright green and tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Whisk the tamari and chili garlic sauce together in a small bowl, then pour over the stir-fry.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the tofu and vegetables beautifully.