NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

2 cups Baby bok choy

1 tbsp Fresh ginger

2 cloves Garlic

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

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 tamari, rice vinegar, grated fresh ginger, minced garlic, and water 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 until they are golden brown and crispy on all sides, which should take about 8 to 10 minutes.

• 5

  Toss in the shelled edamame and the chopped baby bok choy, sautéing for 3 to 4 minutes until the greens are wilted but the white stems remain crunchy.

• 6

  Pour the ginger-tamari sauce over the tofu and vegetables, stirring constantly for 2 minutes to allow the sauce to thicken and coat everything evenly.

• 7

  Season the dish with red pepper flakes, sea salt, and black pepper before serving immediately.