NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Shelled edamame

1.5 cup Broccoli florets

1 tsp Toasted sesame oil

1 tbsp Low-sodium tamari

0.5 tbsp Rice vinegar

1 tsp Toasted sesame seeds

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the low-sodium tamari, rice vinegar, minced fresh ginger, minced garlic, red pepper flakes, and water.

• 3

  Heat a large non-stick skillet over medium-high heat and add the toasted sesame oil.

• 4

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until the edges are golden and crispy.

• 5

  Add the broccoli florets and shelled edamame to the skillet with the tofu.

• 6

  Pour the prepared sauce over the mixture and toss well to coat all ingredients.

• 7

  Cover the pan for 2-3 minutes to steam the broccoli until it is tender-crisp.

• 8

  Remove the lid and stir-fry for another minute until the sauce has thickened and glazed the tofu.

• 9

  Garnish the dish with toasted sesame seeds before serving hot.