NUTRITION

SERVINGS

INGREDIENTS

7 oz firm tofu

1 cup red bell pepper

1 cup yellow bell pepper

0.5 cup shelled edamame

0.5 tbsp sweet chili sauce

1 tbsp coconut aminos

0.25 tsp sesame oil

1 tsp rice vinegar

1 tsp garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the firm tofu and press it between heavy plates with paper towels for at least 15 minutes to remove excess moisture, then slice into 1-inch cubes.

• 2

  Preheat your oven to 400°F and arrange the sliced red and yellow bell peppers on a parchment-lined baking sheet, roasting for 15 minutes until tender and slightly charred.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 4

  Stir the minced garlic, grated ginger, and shelled edamame into the skillet with the tofu, sautéing for 2-3 minutes until the aromatics are fragrant.

• 5

  In a small bowl, whisk together the sweet chili sauce, coconut aminos, and rice vinegar, then pour the mixture over the tofu and edamame.

• 6

  Add the roasted peppers to the skillet and toss everything together for 2 minutes until the sauce reduces into a thick, glossy glaze that coats the ingredients.

• 7

  Season the dish with sea salt and black pepper before serving hot in a large bowl.