NUTRITION

SERVINGS

INGREDIENTS

5 oz Firm tofu

2 cup Cremini mushrooms

1 cup Broccoli florets

0.5 cup Shelled edamame

2 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

1 tbsp Rice vinegar

0.25 tsp Red pepper flakes

0.25 tbsp Avocado oil

PREPARATION

• 1

  Press the firm tofu for 15 minutes between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small glass bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and red pepper flakes to create the stir-fry sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet in a single layer and sear until golden brown and crispy on all sides, approximately 8 to 10 minutes.

• 5

  Remove the crispy tofu from the pan and set aside on a plate.

• 6

  In the same skillet, add the sliced cremini mushrooms and broccoli florets, sautéing for 5 minutes until the vegetables are tender and browned.

• 7

  Stir in the minced garlic and shelled edamame, cooking for an additional 2 minutes until the garlic is fragrant.

• 8

  Return the tofu to the pan and pour the tamari sauce mixture over the ingredients, tossing constantly for 1 minute to coat everything evenly.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve immediately.