NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

1 tbsp arrowroot powder

0.75 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

0.5 tsp garlic powder

0.25 tsp ground ginger

1 tsp sesame seeds

1 medium green onion

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the tofu cubes with arrowroot powder, garlic powder, and ground ginger until evenly coated.

• 3

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

• 4

  Place tofu in the skillet and sear for 3-4 minutes per side until each face is golden brown and crispy.

• 5

  Add the broccoli florets and shelled edamame to the skillet with a tablespoon of water; cover with a lid to steam for 3 minutes.

• 6

  In a small jar or bowl, whisk together the tamari, toasted sesame oil, and rice vinegar to create the glaze.

• 7

  Remove the lid and pour the sauce over the tofu and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything glossy.

• 8

  Garnish with thinly sliced green onions and sesame seeds before serving hot.