NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tbsp Chili garlic sauce

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the tofu cubes in a bowl with arrowroot powder, sea salt, and black pepper until they are evenly coated.

• 3

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

• 4

  Sear the tofu cubes for 8-10 minutes, turning occasionally, until they are golden and crispy on all sides.

• 5

  Remove the tofu from the skillet and set aside; add the minced garlic, grated ginger, broccoli, and sliced bell pepper to the same pan.

• 6

  Sauté the vegetables for 5 minutes until tender-crisp, then stir in the shelled edamame.

• 7

  Whisk the tamari, chili garlic sauce, and rice vinegar in a small bowl to create the stir-fry sauce.

• 8

  Return the crispy tofu to the pan, pour the sauce over the mixture, and toss for 1-2 minutes until everything is glazed and hot.