NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra-firm tofu

1 cup Baby corn

1 cup Red bell pepper

0.25 cup Shelled edamame

0.5 tbsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the extra-firm tofu from its packaging and press between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Slice the red bell pepper into thin strips and drain the baby corn if using canned.

• 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 pan and sear for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crisp.

• 5

  Toss in the sliced bell peppers, baby corn, and shelled edamame, stir-frying for an additional 4 minutes until the vegetables are tender-prime but still retain a crunch.

• 6

  Add the minced garlic, grated ginger, and red pepper flakes, sautéing for 1 minute until fragrant.

• 7

  Drizzle the tamari over the mixture and season with sea salt and black pepper.

• 8

  Toss everything together for one final minute to ensure the tofu and vegetables are well-coated in the glaze.

• 9

  Remove from heat and serve immediately in a large bowl.