NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

1 tbsp Arrowroot powder

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a bowl, toss tofu cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add tofu to the skillet and sear until golden brown and crispy on all sides, about 8-10 minutes.

• 5

  Remove tofu from the pan and set aside; add broccoli, bell pepper, and edamame to the same pan with a splash of water to steam-sauté until tender-crisp.

• 6

  Whisk together coconut aminos, rice vinegar, minced ginger, and minced garlic in a small bowl.

• 7

  Return tofu to the pan, pour the sauce over the vegetables, and toss for 2 minutes until the glaze thickens and coats everything.

• 8

  Garnish with sesame seeds and serve immediately.