NUTRITION

SERVINGS

INGREDIENTS

13 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp chili garlic sauce

1 tbsp arrowroot powder

1 tsp fresh ginger

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch uniform cubes.

• 2

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

• 3

  Heat avocado oil in a large non-stick skillet or wok over medium-high heat and sear the tofu until golden and crispy on all sides.

• 4

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

• 5

  In a small jar or bowl, whisk together the tamari, toasted sesame oil, chili garlic sauce, grated ginger, and minced garlic.

• 6

  Remove the lid and pour the sauce over the tofu and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats the ingredients.

• 7

  Remove from heat immediately and serve while the tofu is hot and the broccoli is vibrant green.