NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

1 cup shelled edamame

1 cup broccoli florets

2 tbsp nutritional yeast

0.5 tsp sesame oil

1 tbsp tamari

1 tbsp chili garlic sauce

1 tsp fresh ginger

2 cloves garlic

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 object on top for 15 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a bowl.

• 3

  Sprinkle the tofu with nutritional yeast, sea salt, and black pepper, tossing gently until each cube is evenly coated.

• 4

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

• 5

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until all edges are golden brown and crispy.

• 6

  Add the broccoli florets and shelled edamame to the skillet along with two tablespoons of water; cover with a lid for 2 minutes to steam-soften the vegetables.

• 7

  In a small bowl, whisk together the tamari, chili garlic sauce, minced garlic, and grated ginger.

• 8

  Remove the lid and pour the sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 9

  Serve immediately while the tofu is at its maximum crispness.