NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra-firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Chili garlic sauce

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Arrowroot powder

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the tofu cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  Add the minced garlic, grated ginger, broccoli florets, and sliced red bell pepper to the pan.

• 6

  Sauté the vegetables for 4-5 minutes until they are tender-crisp and the aromatics are fragrant.

• 7

  Stir in the shelled edamame, tamari, and chili garlic sauce, tossing everything together for 2 minutes until glazed and hot.

• 8

  Serve immediately while the tofu is at its maximum crispness.