NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

1 cup Fresh green beans

0.5 cup Shelled edamame

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1 tsp Rice vinegar

1 tsp Maple syrup

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the tofu for 20 minutes using a tofu press or heavy weights to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small mixing bowl, whisk together the tamari, grated fresh ginger, minced garlic, rice vinegar, maple syrup, and red pepper flakes to create the glaze.

• 3

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

• 4

  Add the tofu cubes to the skillet in a single layer and sear for 3 to 4 minutes per side until they are golden brown and develop a crispy exterior.

• 5

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

• 6

  In the same skillet, add the fresh green beans and shelled edamame, sautéing for 5 to 6 minutes until the green beans are tender-crisp and show dark blister marks.

• 7

  Return the tofu to the skillet with the vegetables and pour the ginger-tamari glaze over everything.

• 8

  Toss the mixture constantly for 1 to 2 minutes until the sauce reduces into a thick glaze that coats every piece of tofu and vegetable.

• 9

  Season the dish with sea salt and black pepper to finish before serving hot.