NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

2 cup Broccoli florets

0.5 cup Shelled edamame

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, toss the tofu cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok 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 tofu from the pan and set aside; add the broccoli florets and edamame to the same pan with two tablespoons of water.

• 6

  Cover the pan with a lid and steam the vegetables for 3 minutes until the broccoli is bright green and tender-crisp.

• 7

  Remove the lid and stir in the minced garlic, grated ginger, and tamari, sautéing for 1 minute until fragrant.

• 8

  Return the crispy tofu to the pan and toss everything together to coat in the sauce.

• 9

  Garnish with sesame seeds and serve immediately.