NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

0.5 cup sliced red bell pepper

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

1 tbsp minced fresh ginger

2 cloves minced garlic

0.5 tbsp hemp seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

  Remove the tofu from its packaging and press firmly between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

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

• 4

  Add the broccoli florets, sliced red bell pepper, and edamame to the pan, sautéing for 5 minutes until the vegetables are tender-crisp.

• 5

  Create a small well in the center of the pan and add the minced ginger and garlic, cooking for 60 seconds until aromatic.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together to ensure an even glaze.

• 7

  Season the stir-fry with sea salt and black pepper, stirring once more to combine.

• 8

  Transfer the stir-fry to a bowl and garnish with hemp seeds for a nutty finish and added protein.