NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp toasted sesame oil

1 tbsp arrowroot powder

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu for 15 minutes between paper towels 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 each piece is evenly coated.

• 3

  Heat 1 teaspoon of toasted sesame oil in a large non-stick skillet over medium-high heat.

• 4

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

• 5

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

• 6

  Add the remaining 1 teaspoon of sesame oil to the skillet along with the broccoli, red bell pepper, and edamame.

• 7

  Stir-fry the vegetables for 4-5 minutes until they are tender-crisp and bright in color.

• 8

  Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.

• 9

  In a small jar, whisk together the tamari and rice vinegar, then pour the mixture into the skillet.

• 10

  Return the tofu to the pan and toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.

• 11

  Transfer to a plate and garnish with sesame seeds before serving hot.