NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Shelled edamame

1 cup Baby bok choy

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

1 stalk Green onion

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Drain the tofu and wrap it in a clean kitchen towel or paper towels, placing a heavy plate on top for 10 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and chop the baby bok choy into bite-sized pieces.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, minced ginger, minced garlic, and red pepper flakes to create the aromatic glaze.

• 4

  Prepare a steamer basket over a pot of simmering water.

• 5

  Place the tofu cubes, shelled edamame, and bok choy in a heat-proof dish that fits inside your steamer basket.

• 6

  Pour the ginger-garlic glaze evenly over the tofu and vegetables.

• 7

  Cover and steam for 8 to 10 minutes until the tofu is heated through and the bok choy is tender-crisp.

• 8

  Carefully remove the dish from the steamer and garnish with thinly sliced green onions before serving warm.