NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.25 cup Cooked quinoa

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Rice vinegar

1 tsp Avocado oil

1 stalk Green onion

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until each face is golden brown and crispy.

• 5

  While the tofu sears, steam the broccoli florets and shelled edamame together until they are vibrant green and tender-crisp.

• 6

  Pour the garlic-ginger sauce over the tofu in the skillet, tossing constantly for 60 seconds until the sauce reduces to a sticky, aromatic glaze.

• 7

  Divide the cooked quinoa and steamed vegetables between plates, top with the glazed tofu, and garnish with thinly sliced green onions.