NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

0.25 tsp Toasted sesame oil

0.25 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Wrap the tofu in a clean kitchen towel and place a heavy skillet on top for 10 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season them evenly with the sea salt and black pepper.

• 3

  In a small bowl, whisk together the tamari, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes to create the glaze.

• 4

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

• 5

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

• 6

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame, sautéing for 5 minutes until the vegetables are tender-crisp.

• 7

  Pour the sesame-ginger sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 8

  Remove the skillet from the heat and garnish the dish with toasted sesame seeds before serving warm.