NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

1 tbsp cornstarch

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup shelled edamame

2 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tbsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the tofu cubes with cornstarch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced red bell pepper, and shelled edamame with two tablespoons of water.

• 7

  Cover and steam for 3-4 minutes until the broccoli is tender-crisp and bright green.

• 8

  While the vegetables cook, whisk together the tamari, rice vinegar, minced ginger, and minced garlic in a small bowl.

• 9

  Return the crispy tofu to the skillet and pour the sauce over the mixture.

• 10

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.

• 11

  Serve immediately topped with toasted sesame seeds and thinly sliced green onions.