NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

1 tbsp tamari

1 tbsp chili garlic sauce

2 cloves garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, chili garlic sauce, minced garlic, and grated ginger to create the glaze.

• 3

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

• 4

  Add the tofu cubes to the pan and season with sea salt and black pepper, searing until golden and crispy on all sides.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and edamame, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Pour the chili-garlic sauce over the tofu and vegetables, stirring constantly for 1-2 minutes until the glaze is thick and glossy.

• 7

  Remove from heat and serve immediately while hot.