NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Sriracha

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the tamari, rice vinegar, sriracha, and toasted sesame oil to create the stir-fry glaze.

• 3

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

• 4

  Add the tofu cubes to the skillet in a single layer and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 5

  Toss in the broccoli florets along with a tablespoon of water; cover the pan for 2 minutes to lightly steam the broccoli until it is bright green.

• 6

  Remove the lid and add the minced garlic, grated fresh ginger, and shelled edamame, sautéing for 2 minutes until the aromatics are fragrant.

• 7

  Pour the prepared sauce over the tofu and vegetables, tossing constantly for 1 minute until the glaze thickens and coats every piece evenly.