NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

0.5 cup shelled edamame

1 tbsp tamari

1 tbsp rice vinegar

2 tsp maple syrup

1 tsp sambal oelek

0.5 tsp sesame oil

0.5 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

PREPARATION

• 1

  Remove the tofu from the package and wrap in a clean kitchen towel or paper towels; place a heavy object on top and press for at least 15 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season evenly with sea salt, garlic powder, and ginger powder.

• 3

  In a small bowl, whisk together the tamari, rice vinegar, maple syrup, and sambal oelek to create the sweet chili glaze.

• 4

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

• 5

  Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy on all edges.

• 6

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the pan, tossing with the tofu for 3-5 minutes until the vegetables are tender-crisp.

• 7

  Pour the sweet chili glaze over the mixture and toss constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Remove from heat, drizzle with sesame oil, and serve immediately.