NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp rice vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

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

• 4

  Toss in the broccoli florets and shelled edamame, sautéing for 4-5 minutes until the broccoli is bright green and tender-crisp.

• 5

  Add the minced garlic, grated fresh ginger, and red pepper flakes to the pan, stirring constantly for 1 minute until fragrant.

• 6

  Whisk together the tamari and rice vinegar in a small bowl, then pour the mixture over the stir-fry.

• 7

  Toss everything together for 1-2 minutes until the sauce has slightly thickened and coated the tofu and vegetables.

• 8

  Season with sea salt and black pepper, then serve immediately.