NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture and cut into bite-sized cubes.

• 2

  Whisk together the coconut aminos, rice vinegar, minced ginger, and minced garlic in a small bowl.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the tofu cubes to the pan and sear until they are golden brown and crispy on all sides.

• 5

  Add the broccoli florets, bell peppers, and edamame to the skillet, stir-frying until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the tofu and vegetables, tossing well to coat everything evenly.

• 7

  Cook for an additional 2 minutes until the sauce has thickened and becomes glossy.

• 8

  Season with sea salt and black pepper, then garnish with sesame seeds before serving hot.