NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.5 tbsp arrowroot powder

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup shelled edamame

0.5 cup red bell pepper

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top for 15 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a bowl. Toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small jar or bowl, whisk together the tamari, rice vinegar, honey, minced garlic, and grated fresh ginger to create the stir-fry sauce.

• 4

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer.

• 5

  Sear the tofu for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

• 6

  In the same skillet, add the broccoli florets, sliced red bell pepper, and edamame with a splash of water. Cover and steam for 2 minutes.

• 7

  Remove the lid and sauté the vegetables for another 2 minutes until tender-crisp.

• 8

  Return the crispy tofu to the pan and pour the sauce over the mixture. Toss constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 9

  Garnish with sesame seeds and serve immediately while the tofu is at its peak crunch.