NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 tbsp arrowroot powder

1 tsp sea salt

0.5 tsp black pepper

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup shelled edamame

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp chili garlic sauce

1 tsp fresh ginger

2 cloves garlic

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a large 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 or wok over medium-high heat.

• 4

  Add the tofu to the pan and sear until golden and crispy on all sides, approximately 8-10 minutes.

• 5

  Remove the crispy tofu from the skillet and set it aside on a plate.

• 6

  Add the broccoli florets, edamame, and diced red bell pepper to the same skillet with a splash of water; cover and steam for 3 minutes.

• 7

  Remove the lid and stir in the minced garlic and ginger, sautéing for 1 minute until fragrant.

• 8

  In a small jar, whisk together the coconut aminos and chili garlic sauce, then pour the mixture into the skillet.

• 9

  Return the crispy tofu to the pan and toss everything together for 1-2 minutes until the sauce thickens and coats every piece.