NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tbsp Sesame seeds

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Rice vinegar

0.5 tsp Arrowroot powder

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated ginger, minced garlic, red pepper flakes, arrowroot powder, and water to create the stir-fry sauce.

• 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

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame, sautéing for 5 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the tofu and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

• 7

  Remove from the heat and garnish with sesame seeds before serving hot.