NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

1 tbsp Cornstarch

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Shelled edamame

1 tsp Toasted sesame oil

2 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sriracha

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Wrap the firm tofu in a clean kitchen towel or paper towels and place a heavy object on top to press out excess moisture for 15 minutes.

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a bowl; sprinkle with cornstarch, sea salt, and black pepper, tossing gently to coat each piece.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the tofu cubes to the pan in a single layer and sear for 3-4 minutes per side until they are golden brown and crispy.

• 5

  Remove the tofu from the pan and set aside; in the same pan, add the broccoli florets, sliced red bell pepper, and shelled edamame with a splash of water.

• 6

  Sauté the vegetables for 5 minutes until tender-crisp and the water has evaporated.

• 7

  While vegetables cook, whisk together the toasted sesame oil, tamari, minced ginger, minced garlic, and sriracha in a small bowl.

• 8

  Return the crispy tofu to the skillet and pour the sesame-ginger sauce over the mixture, tossing for 1-2 minutes until the sauce thickens and coats everything evenly.

• 9

  Serve immediately, garnished with a sprinkle of sesame seeds for extra texture.