NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

1 cup Broccoli florets

0.5 cup Snap peas

0.5 cup Red bell pepper

0.25 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

2 cloves Garlic

0.5 tbsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 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

  Remove the tofu from the pan and set aside on a plate.

• 6

  In the same skillet, add the broccoli florets, snap peas, and sliced red bell pepper with a tablespoon of water to help steam.

• 7

  Sauté the vegetables for 4-5 minutes until they are tender-crisp and retain their bright color.

• 8

  Return the tofu to the skillet and pour the prepared ginger-sesame sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce coats the ingredients and thickens slightly.

• 10

  Season with sea salt and black pepper, then garnish with toasted sesame seeds before serving.