NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp fresh ginger

2 cloves garlic

1 tbsp rice vinegar

1 tsp arrowroot powder

0.5 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Remove the tofu from the package 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, rice vinegar, arrowroot powder, red pepper flakes, sea salt, and black pepper to create the stir-fry sauce.

• 3

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

• 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

  Add the minced ginger and garlic to the pan, stirring constantly for 1 minute until fragrant.

• 6

  Toss in the broccoli florets and shelled edamame, adding a splash of water if needed to steam the broccoli for 2-3 minutes until tender-crisp.

• 7

  Give the sauce a quick whisk and pour it over the tofu and vegetables, tossing everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 8

  Serve immediately while hot and the tofu is at its crispiest.