NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

3 tbsp Nutritional yeast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Fresh ginger

2 cloves Garlic

2 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tbsp Rice vinegar

0.25 tsp Red pepper flakes

1 stalk Green onion

PREPARATION

• 1

  Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Place the tofu cubes in a bowl and toss with nutritional yeast until each piece is evenly coated.

• 3

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

• 4

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

• 5

  Remove the tofu from the pan and set aside.

• 6

  In the same pan, add the broccoli, sliced bell peppers, and matchstick carrots with a tablespoon of water; cover for 2 minutes to steam-soften.

• 7

  Remove the lid and add the minced ginger, minced garlic, and shelled edamame, sautéing for another 2 minutes until fragrant.

• 8

  Return the crispy tofu to the pan and drizzle with tamari, rice vinegar, toasted sesame oil, and red pepper flakes.

• 9

  Toss everything together for 1 minute to glaze the vegetables and tofu thoroughly.

• 10

  Garnish with thinly sliced green onions and serve immediately.