NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

1 tsp toasted sesame oil

2 tbsp tamari

1 tbsp fresh ginger

2 cloves garlic

1 cup broccoli florets

1 cup red bell pepper

1 cup sugar snap peas

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Press the extra firm tofu between paper towels for 15 minutes using a heavy plate to remove excess water, then cut into 1-inch cubes.

• 3

  Place the broccoli florets, sliced red bell pepper, and sugar snap peas on the baking sheet, tossing with sea salt and black pepper.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender-crisp and slightly charred at the edges.

• 5

  While vegetables roast, heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 6

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

• 7

  Add the minced ginger and garlic to the skillet with the tofu, sautéing for 60 seconds until the mixture becomes highly aromatic.

• 8

  Pour the tamari over the tofu and toss well to ensure every cube is glazed and the liquid has slightly reduced.

• 9

  Remove the roasted vegetables from the oven and add them directly into the skillet with the tofu.

• 10

  Toss everything together for one final minute to combine the flavors and serve immediately while hot.