NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tbsp Hemp hearts

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Water

PREPARATION

• 1

  Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top for 15 minutes to press out excess moisture.

• 2

  Slice the pressed tofu into 1-inch cubes and season them evenly with sea salt and black pepper.

• 3

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, minced garlic, and water to create the stir-fry sauce.

• 4

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

• 5

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

• 6

  Toss in the broccoli florets and shelled edamame, sautéing for an additional 5 minutes until the broccoli is tender-crisp.

• 7

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

• 8

  Remove from heat and sprinkle with hemp hearts before serving immediately.