NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.33 cup Cooked jasmine rice

0.5 cup Shelled edamame

1 cup Broccoli florets

0 tsp Avocado oil

2 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0 tsp Raw honey

0.25 tsp Red pepper flakes

0 tsp Toasted sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Press the tofu for 15 minutes using a tofu press or heavy skillet to remove excess water, then slice into 1-inch cubes.

• 2

  In a small glass jar, whisk together the tamari, grated ginger, minced garlic, rice vinegar, honey, and red pepper flakes until well combined.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until each side is golden brown and crisp.

• 5

  While tofu cooks, steam the broccoli florets and shelled edamame in a steamer basket for 4-5 minutes until tender-crisp.

• 6

  Pour the prepared tamari glaze over the seared tofu and toss constantly for 1 minute until the sauce becomes thick and glossy.

• 7

  Divide the cooked jasmine rice into bowls, top with the glazed tofu, steamed broccoli, and edamame.

• 8

  Finish the dish with a sprinkle of toasted sesame seeds and thinly sliced green onions for a fresh bite.