NUTRITION

SERVINGS

INGREDIENTS

16 oz Firm tofu

1 tbsp Arrowroot powder

0 tbsp Avocado oil

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Tamari

0 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a mixing bowl.

• 3

  Sprinkle the tofu with arrowroot powder, sea salt, and black pepper, tossing gently until each cube is evenly coated.

• 4

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

• 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 and crispy.

• 6

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

• 7

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-soften.

• 8

  Stir in the minced garlic and fresh ginger, sautéing for 1 minute until highly fragrant.

• 9

  Return the crispy tofu to the skillet and drizzle with tamari and sesame oil.

• 10

  Toss everything together for 1-2 minutes until the sauce coats the ingredients and thickens slightly.

• 11

  Remove from heat and garnish with sesame seeds before serving.