NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tbsp Gochujang

1 tsp Rice vinegar

2 cloves Garlic

1 tsp Fresh ginger

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 cubes.

• 2

  In a small bowl, whisk together the tamari, gochujang, rice vinegar, minced garlic, and grated fresh ginger to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  Season the dish with sea salt and black pepper, then serve immediately while hot.