NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp rice vinegar

0.5 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Remove the tofu from its packaging and press 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, toasted sesame oil, rice vinegar, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and edamame to the skillet with the tofu.

• 6

  Sauté the vegetables for 5-6 minutes until they are tender-crisp and the broccoli is bright green.

• 7

  Pour the prepared sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

  Season with sea salt and black pepper, then sprinkle with sesame seeds before serving hot.