NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup shelled edamame

2 cup green cabbage

1 medium red bell pepper

1 cup cremini mushrooms

1 tbsp fresh ginger

2 clove garlic

0.25 tsp toasted sesame oil

2 tbsp tamari

1 tbsp rice vinegar

2 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, nutritional yeast, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are golden brown and crispy.

• 5

  Toss in the sliced mushrooms and bell peppers, sautéing for 3-4 minutes until the vegetables begin to soften.

• 6

  Add the shredded cabbage and shelled edamame to the pan, stirring constantly for 2 minutes until the cabbage is slightly wilted but still bright.

• 7

  Pour the prepared sauce over the mixture and season with sea salt and black pepper.

• 8

  Stir-fry for an additional 1-2 minutes until the sauce thickens slightly and coats every ingredient evenly.