NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp red pepper flakes

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 tamari, rice vinegar, grated ginger, minced garlic, and red pepper flakes to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame, sautéing for 5 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

• 7

  Season with sea salt and black pepper, then garnish with sesame seeds before serving hot.