NUTRITION

SERVINGS

INGREDIENTS

7.5 oz extra-firm tofu

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp toasted sesame oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup shelled edamame

2 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

PREPARATION

• 1

  Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top for 15 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a bowl; toss gently 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 cubes to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy on all edges.

• 5

  Remove the tofu from the pan and set aside; add the broccoli florets, sliced red bell pepper, and edamame to the same skillet with a splash of water.

• 6

  Cover and steam the vegetables for 3 minutes until tender-crisp and bright in color.

• 7

  In a small jar, whisk together the tamari, rice vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 8

  Return the crispy tofu to the skillet and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 9

  Transfer to a plate and garnish with sesame seeds before serving hot.