NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

0.25 cup shelled edamame

1 cup broccoli florets

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch uniform cubes.

• 2

  In a medium bowl, toss the tofu cubes with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.

• 4

  Add the broccoli florets and shelled edamame to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  In a small jar, whisk together the tamari, toasted sesame oil, minced garlic, and grated fresh ginger.

• 6

  Pour the sauce over the tofu and vegetables, tossing quickly to coat until the glaze thickens and becomes glossy.

• 7

  Remove from the heat and garnish with sesame seeds before serving immediately.