NUTRITION

SERVINGS

INGREDIENTS

9 oz firm tofu

0.5 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp toasted sesame oil

1 cup broccoli florets

1 cup red bell pepper

0.25 cup shelled edamame

1 tbsp tamari

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.5 tsp red pepper flakes

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the tofu cubes 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 to the skillet and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.

• 5

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

• 6

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

• 7

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

• 8

  Remove from heat and garnish with red pepper flakes and sesame seeds before serving hot.