NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tbsp Arrowroot powder

1 tbsp Nutritional yeast

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 small Green onion

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, whisk together the arrowroot powder, nutritional yeast, sea salt, and black pepper.

• 3

  Toss the tofu cubes in the arrowroot mixture until every side is evenly coated.

• 4

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

• 5

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

• 6

  Add the broccoli florets and shelled edamame to the pan, stirring frequently for 4-5 minutes until the broccoli is bright green and tender-crisp.

• 7

  In a small jar, whisk together the coconut aminos, rice vinegar, garlic powder, and ground ginger.

• 8

  Pour the sauce over the tofu and vegetables, tossing quickly for 1 minute until the glaze thickens and coats everything.

• 9

  Remove from heat and garnish with sesame seeds and thinly sliced green onion before serving.