NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

1 tbsp arrowroot powder

1.5 cup broccoli florets

0.5 cup shelled edamame

1 tsp toasted sesame oil

2 tbsp tamari

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

  Remove the tofu from its packaging and press between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

  Place the tofu cubes in a bowl and toss gently with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 4

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 5

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they are golden brown and crispy.

• 6

  Remove the tofu from the pan and set aside. Add the broccoli florets and a splash of water to the same pan; cover and steam for 2 minutes.

• 7

  Uncover the pan, add the shelled edamame, and sauté for another 2 minutes until the vegetables are tender-crisp.

• 8

  Return the tofu to the pan and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything.

• 9

  Garnish with sesame seeds and serve immediately.