NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

0.5 cup shelled edamame

2 tbsp nutritional yeast

1 tsp sesame oil

1 tbsp tamari

1 tbsp rice vinegar

0.5 tbsp gochujang

1 tsp fresh ginger

1 clove garlic

1 cup baby spinach

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 the tofu cubes with nutritional yeast, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the tofu to the pan and sear for 3-4 minutes per side until the edges are golden and crispy.

• 5

  While tofu cooks, whisk together tamari, rice vinegar, gochujang, grated ginger, and minced garlic in a small bowl.

• 6

  Add the shelled edamame and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

• 7

  Pour the chili sauce over the tofu and vegetables, tossing gently to coat everything in the glossy glaze.

• 8

  Serve immediately while the tofu is hot and the sauce is bubbling.