NUTRITION

SERVINGS

INGREDIENTS

12 ounce firm tofu

0.5 cup shelled edamame

2 cup broccoli florets

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

  Remove the tofu from its packaging and wrap in a clean kitchen towel or paper towels; place a heavy skillet on top to press out excess moisture for 15 minutes.

• 2

  Cut the pressed tofu into 1-inch cubes and set aside.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, honey, grated fresh ginger, minced garlic, and red pepper flakes to create the stir-fry sauce.

• 4

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

• 5

  Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until each face is golden brown and crispy.

• 6

  Add the broccoli florets and shelled edamame to the pan with the tofu, along with a tablespoon of water; cover with a lid for 2 minutes to steam the vegetables until they are bright green.

• 7

  Remove the lid and pour the prepared sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

  Transfer the stir-fry to a bowl and garnish with sesame seeds before serving hot.