NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Shelled edamame

0.5 tbsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 tsp Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, rice vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the tofu cubes to the pan and sear until golden brown and crispy on all sides, approximately 8-10 minutes.

• 5

  Remove the tofu from the pan and set aside on a plate.

• 6

  Add the broccoli, bell peppers, snap peas, and edamame to the same skillet, sautéing for 5 minutes until tender-crisp.

• 7

  Return the tofu to the pan and pour the sauce over the mixture, tossing well to coat every piece.

• 8

  Season with sea salt, black pepper, and red pepper flakes, then cook for 2 more minutes until the sauce thickens slightly.

• 9

  Garnish with sesame seeds before serving hot.