NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

1 tbsp arrowroot starch

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp chili garlic sauce

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the tofu and press between paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, whisk together the tamari, chili garlic sauce, minced garlic, and grated ginger to create the stir-fry sauce.

• 3

  Place the tofu cubes in a separate bowl and toss with arrowroot starch, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  Add the tofu to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

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

• 7

  Stir-fry the vegetables for 4-5 minutes until tender-crisp and bright in color.

• 8

  Return the crispy tofu to the pan and pour the chili-garlic sauce over the mixture.

• 9

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

• 10

  Serve immediately while the tofu is at its peak crispness.