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

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, honey, grated ginger, and minced garlic.

• 3

  Place the tofu cubes in a bowl and toss gently with arrowroot powder, sea salt, and black pepper until evenly coated.

• 4

  Heat avocado oil in a large non-stick skillet over medium-high heat. Add the tofu and sear for 3-4 minutes per side until golden and crispy.

• 5

  Remove tofu from the skillet and set aside. Add the broccoli florets, sliced bell pepper, and edamame to the same pan with a splash of water.

• 6

  Cover and steam the vegetables for 2-3 minutes until tender-crisp and bright green.

• 7

  Return the tofu to the skillet and pour the sauce over the mixture. Toss for 1 minute until the sauce thickens and coats everything evenly.

• 8

  Serve immediately while the tofu is at its crispiest.