NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Shelled edamame

1.5 cup Broccoli florets

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sriracha

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, rice vinegar, minced fresh ginger, minced garlic, and sriracha 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 hot skillet, seasoning with sea salt and black pepper, and sear until golden brown and crispy on all sides.

• 5

  Add the broccoli florets and shelled edamame to the skillet with a splash of water, then cover with a lid for 2 minutes to steam the vegetables until tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the tofu and vegetables.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats every piece evenly.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.