NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Tamari

1 tsp Sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Rice vinegar

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm 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, minced garlic, red pepper flakes, and water to create the stir-fry sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet 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 with the tofu.

• 6

  Stir-fry the vegetables for 4-5 minutes until they are tender-crisp and maintain their bright color.

• 7

  Pour the prepared ginger-garlic sauce over the tofu and vegetables, then add the shelled edamame.

• 8

  Toss everything together for 2 minutes until the sauce thickens slightly and coats all ingredients evenly.

• 9

  Season with sea salt and black pepper to taste before serving immediately.