NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra-firm tofu

2 cup Broccoli florets

0.5 cup Shelled edamame

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

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 medium 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 cook for 8-10 minutes, turning occasionally, until all sides are golden and crispy.

• 5

  Add the broccoli florets, shelled edamame, minced garlic, and grated ginger to the pan with the tofu.

• 6

  Stir-fry for 4-5 minutes, adding a splash of water if needed, until the broccoli is bright green and tender-crisp.

• 7

  Pour the coconut aminos and rice vinegar over the mixture and toss well to combine.

• 8

  Cook for an additional 1-2 minutes until the sauce has thickened and coated the ingredients.

• 9

  Remove from heat and garnish with sesame seeds before serving hot.