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 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch uniform cubes.

• 2

  Season the tofu cubes evenly with sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and lightly coat with avocado oil spray.

• 4

  Add the tofu to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy on all edges.

• 5

  Remove the crispy tofu from the pan and set it aside on a plate.

• 6

  In the same pan, add the toasted sesame oil, grated ginger, and minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the pan, stirring frequently for 5 minutes until tender-crisp.

• 8

  In a small bowl, whisk together the tamari, chili garlic sauce, and rice vinegar to create the glaze.

• 9

  Return the tofu to the skillet and pour the sauce over the tofu and vegetables.

• 10

  Toss everything together for 1-2 minutes until the sauce is thickened and every ingredient is thoroughly coated.