NUTRITION

SERVINGS

INGREDIENTS

14 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

1 tsp Maple syrup

0.5 tsp Sriracha

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, minced ginger, minced garlic, rice vinegar, maple syrup, and sriracha.

• 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 all sides are golden and crispy.

• 5

  Add the broccoli florets, sliced bell peppers, and shelled edamame to the pan, sautéing for 4-5 minutes until tender-crisp.

• 6

  Pour the prepared sauce over the tofu and vegetables, tossing constantly for 2 minutes until the glaze is thick and glossy.

• 7

  Remove from heat and garnish with sesame seeds and thinly sliced green onions.