NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the tofu cubes evenly with sea salt and black pepper.

• 3

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

• 4

  Add the tofu to the skillet and sear until golden brown and crispy on all sides, which should take about 8-10 minutes.

• 5

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

• 6

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

• 7

  Remove the lid and add the minced garlic, grated fresh ginger, and shelled edamame to the vegetables.

• 8

  Sauté for an additional 3 minutes until the vegetables are tender-crisp and fragrant.

• 9

  In a small bowl, whisk together the tamari and rice vinegar to create the stir-fry sauce.

• 10

  Return the crispy tofu to the pan and pour the sauce over the tofu and vegetable mixture.

• 11

  Toss everything together for 1 minute until the sauce has thickened slightly and everything is well-coated.

• 12

  Garnish the dish with sesame seeds and red pepper flakes before serving warm.