NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Sliced carrots

1 tbsp Nutritional yeast

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 tbsp Rice vinegar

0.5 tbsp Avocado oil

PREPARATION

• 1

  Press the extra firm tofu between paper towels 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, nutritional yeast, fresh ginger, and garlic to create the sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced carrots, and shelled edamame with a splash of water.

• 7

  Cover and steam the vegetables for 3 minutes until tender-crisp and bright green.

• 8

  Return the tofu to the skillet and pour the prepared sauce over the mixture.

• 9

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

• 10

  Garnish with sesame seeds and red pepper flakes before serving hot.