NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

2 cup Broccoli florets

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Avocado oil

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

  Add the tofu cubes to the pan and sear for 8-10 minutes, turning occasionally until golden and crispy on all sides.

• 4

  Toss in the broccoli florets and add 2 tablespoons of water, then cover the pan for 2 minutes to steam the broccoli until tender-crisp.

• 5

  Remove the lid and add the shelled edamame, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

• 6

  In a small jar, whisk together the tamari, toasted sesame oil, and rice vinegar.

• 7

  Pour the sauce over the tofu and vegetables, tossing constantly for 1 minute until the glaze is thickened and glossy.

• 8

  Serve immediately, garnished with sesame seeds and red pepper flakes for a subtle heat.