NUTRITION

SERVINGS

INGREDIENTS

14 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Lime juice

0.5 tsp Red chili flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

PREPARATION

• 1

  Press the firm tofu between paper towels for at least 15 minutes to remove excess moisture for maximum crispiness.

• 2

  Cut the pressed tofu into 1-inch cubes and season lightly with sea salt and black pepper.

• 3

  In a small bowl, whisk together the tamari, lime juice, minced garlic, grated ginger, and red chili flakes to create the glaze.

• 4

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

• 5

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

• 6

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame, sautéing for 5 minutes until the vegetables are tender-crisp.

• 7

  Pour the chili-lime glaze over the mixture and toss continuously for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Serve immediately, garnished with extra lime wedges if desired.