YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Vegetable Stir-Fry with Tamari Sauce
Pan-seared tofu cubes tossed with vibrant broccoli and bell peppers in a savory ginger-tamari glaze, finished with toasted sesame seeds.
INGREDIENTS
9 ounces Extra Firm Tofu, pressed and cubed
0.5 cup Shelled Edamame
1 cup Broccoli Florets
0.5 cup Sliced Red Bell Pepper
1 tablespoon Tamari Sauce
0.5 teaspoon Sesame Oil
1 teaspoon Minced Fresh Ginger
1 clove Minced Garlic
PREPARATION
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until golden-brown and crispy.
Remove the tofu from the pan and set aside.
In the same pan, add the broccoli florets, sliced bell peppers, and edamame with a splash of water to steam-fry for 3 minutes until crisp-tender.
Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Return the crispy tofu to the pan and pour the tamari sauce over the mixture.
Toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients evenly.
Serve immediately while hot.