NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.25 tbsp Avocado oil

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tbsp Chili garlic sauce

1 clove Garlic

1 tsp Fresh ginger

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the extra-firm tofu and press it between heavy plates with paper towels for 15 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until they are golden and crispy on all sides.

• 5

  Add the broccoli florets and shelled edamame to the pan, tossing with the tofu for 3-5 minutes until the broccoli is tender-crisp.

• 6

  In a small bowl, whisk together the tamari, toasted sesame oil, chili garlic sauce, minced garlic, and grated ginger.

• 7

  Pour the sauce over the tofu and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything.

• 8

  Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.