NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1.5 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Fresh ginger

2 clove Garlic

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 tbsp Rice vinegar

0.25 tsp Red pepper flakes

2 tbsp Green onions

0.25 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl whisk together the tamari, rice vinegar, toasted sesame oil, and red pepper flakes to create the sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear until golden brown and crispy on all sides, which takes about 8-10 minutes.

• 5

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

• 6

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the same pan and stir-fry for 4-5 minutes until tender-crisp.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until the aromatics are fragrant.

• 8

  Return the cooked tofu to the pan and pour the prepared sauce over the tofu and vegetable mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coats all ingredients evenly.

• 10

  Garnish the stir-fry with thinly sliced green onions and serve immediately while hot.