NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

0.5 tsp Sriracha

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Press the firm tofu 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, honey, sriracha, grated ginger, and minced garlic to create the glaze.

• 3

  Steam the broccoli florets and shelled edamame for 5-6 minutes until tender-crisp and bright green.

• 4

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

• 5

  Season the tofu cubes with sea salt and black pepper, then add them to the skillet in a single layer.

• 6

  Sear the tofu for 3-4 minutes per side until each surface is golden brown and crispy.

• 7

  Pour the glaze over the tofu in the skillet and toss for 1 minute until the sauce thickens and coats the cubes.

• 8

  Serve the glazed tofu over the steamed broccoli and edamame, garnishing with sesame seeds.