NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Shelled edamame

2 cups Broccoli florets

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Honey

0 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, minced garlic, and honey to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and crispy on all sides.

• 4

  Add the broccoli florets and shelled edamame to the skillet with a splash of water, covering with a lid for 2 minutes to steam until the broccoli is bright green.

• 5

  Remove the lid, season with sea salt and black pepper, then pour the teriyaki glaze over the tofu and vegetables, tossing for 1 minute until thickened and glossy.

• 6

  Transfer the mixture to a bowl and garnish with sesame seeds before serving.