NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Broccoli florets

0.5 cup Snap peas

0.5 cup Shiitake mushrooms

1 tbsp Tamari

0.25 tsp Szechuan chili oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Rice vinegar

0.25 tsp Szechuan peppercorns

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and add the tofu cubes in a single layer.

• 3

  Dry-sear the tofu for 5-6 minutes, turning occasionally until the edges are golden and firm without using excess oil.

• 4

  Add the broccoli florets, snap peas, and sliced shiitake mushrooms to the pan with a small splash of water to steam-fry them until tender-crisp.

• 5

  In a small bowl, whisk together the tamari, Szechuan chili oil, minced ginger, minced garlic, rice vinegar, and crushed peppercorns.

• 6

  Pour the sauce over the tofu and vegetables, tossing constantly for 2 minutes until the sauce coats everything and the garlic is fragrant.

• 7

  Serve immediately while the vegetables are bright and the tofu is hot.