NUTRITION

SERVINGS

INGREDIENTS

16 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, garlic powder, and ground ginger to create the sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet, seasoning with sea salt and black pepper, and sear until golden and crispy on all sides.

• 5

  Add the broccoli florets, sliced red bell pepper, and edamame to the skillet, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything evenly.