NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 tsp Avocado oil

1 tbsp Sweet chili sauce

1 tbsp Tamari

1 tsp Sriracha

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the tofu to the pan in a single layer and sear for 3-4 minutes per side until each edge is golden brown and crisp.

• 5

  While tofu sears, steam the broccoli florets and edamame in a steamer basket for 5 minutes until tender-crisp.

• 6

  In a small bowl, whisk together the sweet chili sauce, tamari, and sriracha.

• 7

  Reduce the skillet heat to low, then add the steamed vegetables and the sauce mixture to the tofu.

• 8

  Toss everything gently for 1-2 minutes until the glaze thickens and coats every piece beautifully.

• 9

  Garnish with sesame seeds before serving.