NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Cornstarch

0.5 tsp Sesame oil

2 tbsp Tamari

1 tbsp Chili garlic sauce

1 tbsp Rice vinegar

2 cloves Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a bowl, toss tofu with cornstarch, sea salt, and black pepper until evenly coated.

• 3

  Whisk together tamari, chili garlic sauce, rice vinegar, minced garlic, and grated ginger in a small jar.

• 4

  Heat sesame oil in a large non-stick skillet over medium-high heat.

• 5

  Add tofu and cook for 8-10 minutes, turning occasionally until all sides are golden and crispy.

• 6

  Remove tofu from the pan and set aside.

• 7

  In the same pan, add broccoli, bell pepper, and edamame with a splash of water; cover and steam for 3 minutes.

• 8

  Return tofu to the pan and pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients beautifully.