NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp rice vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 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 small bowl, whisk together the tamari, rice vinegar, minced ginger, and minced garlic to create the glaze.

• 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 and sear for 8-10 minutes, turning occasionally, until all sides are golden and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the pan with the tofu.

• 6

  Stir-fry the vegetables for 3-5 minutes until they are tender-crisp and vibrant in color.

• 7

  Pour the prepared sesame-ginger glaze over the tofu and vegetables, tossing well to coat everything evenly.

• 8

  Cook for an additional 1-2 minutes until the sauce thickens slightly and clings to the tofu.

• 9

  Season with red pepper flakes, sea salt, and black pepper.

• 10

  Garnish with sesame seeds and serve immediately while hot.