NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Rice vinegar

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture then cut into one-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, arrowroot powder, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

• 4

  Add the broccoli florets, sliced red bell pepper, sugar snap peas, and shelled edamame to the skillet.

• 5

  Sauté the vegetables with the tofu for five minutes until they are tender-crisp and vibrant.

• 6

  Stir in the minced fresh ginger and minced garlic, cooking for just one minute until highly aromatic.

• 7

  Pour the sauce over the tofu and vegetable mixture, tossing constantly for one minute until the sauce thickens and coats all ingredients.

• 8

  Season with sea salt and black pepper before serving immediately in a bowl.