NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

1 tbsp Cornstarch

1 tsp Sesame oil

2 cup Broccoli florets

0.5 cup Shelled edamame

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the tofu cubes with cornstarch, sea salt, and black pepper until each piece is evenly coated.

• 3

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

• 4

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

• 5

  Add the tofu to the skillet and sear until golden brown and crispy on all sides, which should take approximately 8-10 minutes.

• 6

  Add the broccoli florets and shelled edamame to the skillet with two tablespoons of water; cover with a lid to steam for 3 minutes until the broccoli is bright green.

• 7

  Remove the lid, pour the prepared sauce over the tofu and vegetables, and toss constantly for 1-2 minutes until the glaze thickens and coats everything.

• 8

  Transfer to a plate and garnish with sesame seeds before serving hot.