NUTRITION

SERVINGS

INGREDIENTS

5 oz Firm tofu

0.75 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp 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

  Season the tofu cubes evenly with sea salt and black pepper.

• 3

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

• 4

  Add the tofu to the pan and sear until golden brown and crispy on all sides, approximately 8-10 minutes.

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

• 6

  Stir in the shelled edamame, minced garlic, and grated fresh ginger, cooking for an additional 2 minutes until aromatic.

• 7

  In a small bowl, whisk together the tamari and rice vinegar, then pour the mixture over the tofu and vegetables.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coated all ingredients.

• 9

  Remove from heat and garnish with sesame seeds and red pepper flakes before serving immediately.