NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

0.5 cup shelled edamame

2 cup broccoli florets

1 tbsp low-sodium tamari

1 tsp toasted sesame oil

1 tsp sesame seeds

1 tsp grated fresh ginger

1 clove garlic

1 tbsp rice vinegar

0.25 tsp red pepper flakes

1 tsp avocado oil

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, toasted sesame oil, rice vinegar, grated ginger, and red pepper flakes to create the sauce.

• 3

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

• 4

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

• 5

  Add the broccoli florets and minced garlic to the pan, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 6

  Stir in the shelled edamame and pour the prepared sauce over the tofu and vegetables.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens slightly and evenly coats the ingredients.

• 8

  Garnish with sesame seeds and serve immediately.