NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup shelled edamame

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp scallions

PREPARATION

• 1

  Drain the extra firm tofu and press between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until the edges are crispy and golden.

• 5

  Toss in the broccoli florets and shelled edamame, cooking for an additional 4 minutes until the broccoli is bright green and tender-crisp.

• 6

  Pour the ginger-garlic sauce over the tofu and vegetables, stirring constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

  Season the mixture with sea salt and black pepper.

• 8

  Serve the tofu and vegetables over the warm cooked brown rice and garnish with sliced scallions.