NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup shelled edamame

2 cup broccoli florets

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp chili garlic sauce

1 tsp grated fresh ginger

2 clove garlic

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

  Season the tofu cubes evenly with sea salt and black pepper.

• 3

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

• 4

  Add the tofu to the skillet and sear until golden and crispy on all sides.

• 5

  Add the broccoli florets and edamame to the pan with a splash of water and cover for 2 minutes to steam.

• 6

  Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.

• 7

  Whisk the coconut aminos and chili garlic sauce together in a small bowl then pour over the tofu and vegetables.

• 8

  Toss everything together until well-coated and the sauce has thickened into a glossy glaze.