NUTRITION

SERVINGS

INGREDIENTS

6 oz extra-firm tofu

1 cup eggplant

0.5 cup shelled edamame

1 cup broccoli florets

1 tbsp white miso paste

1 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp maple syrup

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  Remove the tofu from its packaging and press between heavy plates and paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the white miso paste, tamari, maple syrup, minced garlic, grated ginger, red pepper flakes, and water until the glaze is smooth and emulsified.

• 3

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

• 4

  Add the tofu cubes to the skillet in a single layer and sear for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp.

• 5

  Add the cubed eggplant, broccoli florets, and shelled edamame to the pan with the tofu, stirring frequently for 6-8 minutes until the eggplant is tender and the broccoli is bright green.

• 6

  Pour the miso glaze over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats every piece with a glossy finish.

• 7

  Remove from heat immediately and serve warm in a shallow bowl.