NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Remove the tofu from the packaging and wrap it in a clean kitchen towel; place a heavy object on top to press out excess moisture for 15 minutes.

• 2

  Cut the pressed tofu into 1-inch cubes and season with sea salt and black pepper.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, honey, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 4

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

• 5

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

• 6

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water; cover and steam for 2 minutes.

• 7

  Remove the lid and add the shelled edamame, sautéing for another 2 minutes until the vegetables are tender-crisp.

• 8

  Return the crispy tofu to the skillet and pour the prepared sauce over the mixture.

• 9

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

• 10

  Garnish with sesame seeds and serve immediately.