NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Chili garlic sauce

1 tsp Fresh ginger

2 clove Garlic

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets and shelled edamame to the pan with a tablespoon of water, covering for 2 minutes to lightly steam.

• 6

  In a small jar, whisk together the tamari, chili garlic sauce, minced ginger, and minced garlic.

• 7

  Pour the sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything.

• 8

  Remove from heat and garnish with sliced green onions before serving.