NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup shelled edamame

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Wrap the tofu block in a clean kitchen towel and place a heavy skillet on top for 15 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season them evenly with sea salt and black pepper.

• 3

  In a small mixing bowl, whisk together the tamari, toasted sesame oil, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 4

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 5

  Add the tofu cubes to the skillet in a single layer and cook for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 6

  Toss the broccoli florets, sliced red bell pepper, and edamame into the skillet and stir-fry for 4-5 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the tofu and vegetables, tossing constantly for about 1 minute until the glaze thickens and coats every piece.

• 8

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