NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

1 cup shelled edamame

1.5 cup broccoli florets

1 tbsp tamari

1 tsp sesame oil

1 tsp toasted sesame seeds

1 tsp fresh ginger

1 clove garlic

1 tbsp rice vinegar

1 tsp arrowroot powder

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, rice vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

  Toss the tofu cubes in a medium bowl with arrowroot powder, sea salt, and black pepper until each piece is evenly coated.

• 4

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

• 5

  Add the tofu to the skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.

• 6

  Add the broccoli florets and shelled edamame to the pan, stir-frying for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 7

  Pour the prepared sauce over the tofu and vegetables, tossing constantly for 1 minute until the glaze thickens and coats all ingredients.

• 8

  Remove from heat and garnish with toasted sesame seeds before serving immediately.