NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.75 cup shelled edamame

1.5 cup broccoli florets

1 tsp avocado oil

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tbsp nutritional yeast

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

  Drain the tofu and wrap in a clean kitchen towel; place a heavy pan on top for 10 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season with sea salt and black pepper.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, nutritional yeast, grated ginger, minced garlic, and sriracha to create the glaze.

• 4

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

• 5

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

• 6

  Toss in the broccoli florets and shelled edamame with two tablespoons of water; cover the pan for 2 minutes to steam the vegetables until tender-crisp.

• 7

  Remove the lid and pour the prepared glaze over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats every piece.

• 8

  Transfer the stir-fry to a bowl and garnish with sesame seeds before serving hot.