NUTRITION

SERVINGS

INGREDIENTS

14 oz Firm tofu

0.25 tbsp Avocado oil

2 cups Broccoli florets

1 medium Red bell pepper

0.5 cup Sugar snap peas

3 cloves Garlic

1 tbsp Fresh ginger

2 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Sriracha

2 stalks Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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, and sriracha to create the sauce.

• 3

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

• 4

  Add tofu cubes to the skillet and season with sea salt and black pepper.

• 5

  Sear the tofu for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 6

  Remove tofu from the pan and set aside on a plate.

• 7

  Add broccoli, bell pepper, and snap peas to the same skillet, stir-frying for 4-5 minutes until tender-crisp.

• 8

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 9

  Return the tofu to the pan and pour the prepared sauce over the mixture.

• 10

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

• 11

  Garnish with sliced green onions before serving hot.