NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 tbsp Arrowroot powder

0.25 tsp Toasted sesame oil

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Place the tofu cubes in a bowl and toss with arrowroot powder 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 skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden and crispy.

• 5

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

• 6

  In a small jar, whisk together the tamari, rice vinegar, grated ginger, minced garlic, and red pepper flakes.

• 7

  Pour the sauce over the tofu and vegetables, tossing for 1 minute until the glaze thickens and coats everything evenly.

• 8

  Remove from heat and garnish with sesame seeds before serving.