NUTRITION

SERVINGS

INGREDIENTS

10 oz extra-firm tofu

2 tbsp nutritional yeast

0 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

1.5 cup broccoli florets

0.25 cup shelled edamame

1 tbsp tamari

0 tsp toasted sesame oil

1 tbsp rice vinegar

0 tsp maple syrup

1 tsp fresh ginger

1 clove garlic

0 tsp sesame seeds

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 medium bowl, whisk together the nutritional yeast, arrowroot powder, sea salt, and black pepper.

• 3

  Add the tofu cubes to the bowl and toss gently until every piece is evenly coated in the dry mixture.

• 4

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

• 5

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

• 6

  Add the coated tofu to the skillet and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.

• 7

  Add the broccoli florets and shelled edamame to the pan with 2 tablespoons of water; cover with a lid for 2 minutes to steam the vegetables until tender-crisp.

• 8

  Remove the lid and pour the prepared sauce over the tofu and vegetables, tossing constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 9

  Transfer to a plate and garnish with sesame seeds before serving.