NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Extra-firm tofu

0.5 tbsp Arrowroot starch

0.5 tsp Toasted sesame oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Shelled edamame

1 tbsp Fresh ginger

2 cloves Garlic

2 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Red pepper flakes

0.5 tsp Sesame seeds

PREPARATION

• 1

  Press the extra-firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Place the tofu cubes in a bowl and toss with arrowroot starch until each piece is evenly coated.

• 3

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

• 4

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

• 5

  Remove the tofu from the pan and set it aside on a plate.

• 6

  In the same skillet, add the broccoli florets, sliced red bell pepper, and edamame, sautéing for 5 minutes until tender-crisp.

• 7

  Stir in the minced fresh ginger and garlic, cooking for 1 minute until highly aromatic.

• 8

  In a small jar, whisk together the tamari, rice vinegar, and red pepper flakes.

• 9

  Return the crispy tofu to the skillet and pour the sauce over the tofu and vegetables.

• 10

  Toss everything together for 1-2 minutes until the sauce thickens and coats the stir-fry, then garnish with sesame seeds.