NUTRITION

SERVINGS

INGREDIENTS

15 oz Extra firm tofu

0.25 tbsp Avocado oil

1 cup Broccoli florets

1 cup Sugar snap peas

1 medium Red bell pepper

2 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Maple syrup

1 tsp Toasted sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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, toasted sesame oil, grated ginger, minced garlic, maple syrup, and red pepper flakes to create the glaze.

• 3

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

• 4

  Add the tofu cubes to the skillet, seasoning with sea salt and black pepper, and sear until golden brown and crispy on all sides.

• 5

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

• 6

  In the same pan, add the broccoli, snap peas, and red bell pepper, sautéing for 4-5 minutes until the vegetables are tender-crisp and bright.

• 7

  Return the crispy tofu to the pan and pour the prepared sesame-ginger glaze over the mixture.

• 8

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

• 9

  Garnish with toasted sesame seeds and serve immediately.