NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp arrowroot starch

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the tofu and press it between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, toss the tofu cubes with arrowroot starch, sea salt, and black pepper until 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 in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet, stir-frying for 5 minutes until the vegetables are tender-crisp.

• 6

  In a small jar, whisk together the tamari, grated fresh 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 the ingredients.

• 8

  Remove from heat and garnish with sesame seeds before serving.