NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

1 tbsp Cornstarch

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Shelled edamame

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

  Drain the tofu and press between paper towels for 15 minutes to remove as much moisture as possible.

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a bowl; toss with cornstarch until every side is lightly coated.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until golden and crispy on all sides.

• 5

  Remove the tofu from the pan and set aside on a plate.

• 6

  Add the broccoli florets, sliced red bell pepper, and edamame to the same skillet with 2 tablespoons of water.

• 7

  Cover the pan and steam the vegetables for 3-4 minutes until they are bright green and tender-crisp.

• 8

  While the vegetables steam, whisk together the tamari, rice vinegar, minced ginger, minced garlic, and red pepper flakes in a small bowl.

• 9

  Return the crispy tofu to the skillet and pour the sauce over the mixture.

• 10

  Toss everything together for 1-2 minutes over medium heat until the sauce thickens and glazes the ingredients.

• 11

  Garnish with sesame seeds and serve immediately while hot.