NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm protein tofu

0.25 cup Shelled edamame

4 medium Shallots

1.5 tbsp Gluten-free doubanjiang

1 cup Shiitake mushrooms

1.5 cup Baby bok choy

0.5 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.5 cup Vegetable broth

1 tsp Tamari

PREPARATION

• 1

  Press the firm protein tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Peel and thinly slice the shallots and shiitake mushrooms while the tofu is pressing.

• 3

  Heat the avocado oil in a large non-stick skillet over medium heat and sauté the shallots and mushrooms until they are golden and fragrant.

• 4

  Stir in the minced ginger, garlic, and gluten-free doubanjiang, cooking for 1 minute until the mixture is aromatic and the oil turns a bright red hue.

• 5

  Add the tofu cubes and shelled edamame to the skillet, tossing gently to coat every piece in the spicy bean paste.

• 6

  Pour in the vegetable broth and tamari, then reduce the heat to low and simmer for 5 minutes until the liquid reduces slightly and the tofu absorbs the flavors.

• 7

  Fold in the chopped baby bok choy and cook for an additional 2 minutes until the leaves are wilted but the stems remain crisp.

• 8

  Remove the skillet from the heat and drizzle with toasted sesame oil before serving immediately in shallow bowls.