NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Chickpeas

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tsp Toasted sesame oil

1 tsp Extra virgin olive oil

1 tbsp Chili garlic sauce

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the chili garlic sauce, tamari, grated ginger, and minced garlic.

• 3

  Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the tofu cubes and sear for 5-7 minutes, turning occasionally, until golden and crispy on all sides.

• 5

  Stir in the chickpeas, edamame, and broccoli florets, seasoning with sea salt and black pepper.

• 6

  Sauté for 4-5 minutes until the broccoli is tender-crisp and the legumes are heated through.

• 7

  Pour the sauce over the mixture and toss continuously for 1-2 minutes until the glaze is thick and glossy.

• 8

  Serve immediately in a bowl, garnished with optional sesame seeds or sliced green onions.