NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

1 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

2 cloves garlic

0.5 tsp sriracha

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Wrap the extra-firm tofu in a clean kitchen towel and press for 15 minutes to remove excess moisture.

• 2

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

• 3

  In a small bowl, whisk together the tamari, rice vinegar, sriracha, minced ginger, and minced garlic to create the glaze.

• 4

  Heat the toasted sesame 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, red bell pepper, and shelled edamame, sautéing for 5 minutes until the vegetables are tender-crisp.

• 7

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

• 8

  Transfer the stir-fry to a bowl and serve immediately while hot.