NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

1 cup Shelled edamame

1 cup Broccoli florets

0.25 cup Cooked quinoa

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Avocado oil

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, toasted sesame oil, rice vinegar, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy.

• 5

  Add the broccoli florets and shelled edamame to the skillet along with 2 tablespoons of water; cover with a lid for 2 minutes to steam-fry the vegetables until tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the tofu and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

  Remove from heat and stir in the red pepper flakes.

• 8

  Serve the stir-fry over the warm cooked quinoa and garnish with toasted sesame seeds.