NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup shelled edamame

1.5 cup broccoli florets

0.5 tbsp toasted sesame oil

2 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

2 cloves garlic

2 tbsp water

1 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Add the broccoli florets and shelled edamame to the skillet, along with the water to help steam the vegetables.

• 6

  Cover the skillet and cook for 3-4 minutes until the broccoli is tender-crisp and bright green.

• 7

  Pour the sauce over the tofu and vegetables, tossing well to coat everything evenly.

• 8

  Season with sea salt, black pepper, and red pepper flakes, then cook for another 1-2 minutes until the sauce thickens slightly.

• 9

  Transfer to a plate and garnish with toasted sesame seeds before serving.