NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame seeds

0.25 tsp red pepper flakes

1 tbsp rice vinegar

1 tsp arrowroot powder

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes using a heavy object to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

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

• 4

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

• 5

  Remove the tofu from the pan and set aside; add the broccoli, sliced bell pepper, and edamame to the same pan with two tablespoons of water.

• 6

  Cover the pan for 2 minutes to steam the vegetables until they are tender-crisp and vibrant green.

• 7

  In a small jar, whisk together the tamari, rice vinegar, minced ginger, and minced garlic.

• 8

  Return the crispy tofu to the pan, pour the sauce over the mixture, and toss for 1 minute until the glaze thickens and coats everything.

• 9

  Sprinkle with toasted sesame seeds and red pepper flakes before serving immediately.