NUTRITION

SERVINGS

INGREDIENTS

9 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

1 medium red bell pepper

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp fresh ginger

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes between paper towels with a heavy weight on top to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and thinly slice the red bell pepper.

• 3

  In a small bowl, whisk together the tamari, rice vinegar, water, and red pepper flakes 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 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.

• 6

  Remove the tofu from the skillet and set it aside on a plate.

• 7

  Lower the heat to medium and add the toasted sesame oil to the same skillet.

• 8

  Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 9

  Toss in the broccoli florets, sliced bell pepper, and shelled edamame.

• 10

  Sauté the vegetables for 5-6 minutes, adding a splash of water if needed, until they are tender-crisp.

• 11

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

• 12

  Toss everything together for 2 minutes until the sauce has thickened slightly and coats every ingredient evenly.