NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.33 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Press the tofu for 15 minutes between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

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

• 4

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 4-5 minutes until tender-crisp.

• 5

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

• 6

  In a small bowl, whisk together the tamari, rice vinegar, and toasted sesame oil.

• 7

  Pour the sauce over the tofu and vegetable mixture, tossing well to coat everything evenly.

• 8

  Cook for an additional 2 minutes until the sauce has slightly thickened and everything is heated through.

• 9

  Season with sea salt and black pepper to taste.

• 10

  Garnish with sesame seeds and serve immediately.