NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccolini

1 tbsp low-sodium tamari

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sriracha

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra 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 low-sodium tamari, toasted sesame oil, raw honey, grated ginger, minced garlic, and sriracha.

• 3

  Heat a large non-stick skillet over medium-high heat and add the tofu cubes, searing until golden brown and crispy on all sides.

• 4

  Add the broccolini and shelled edamame to the skillet with a tablespoon of water, covering for 2 minutes to lightly steam the vegetables.

• 5

  Remove the lid and pour the sauce over the tofu and vegetables, tossing constantly for 1 minute until the glaze is glossy and thick.

• 6

  Season with sea salt and black pepper, then serve immediately topped with toasted sesame seeds.