NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Sesame seeds

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Rice vinegar

1 tsp Arrowroot powder

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together tamari, rice vinegar, minced ginger, minced garlic, red pepper flakes, and arrowroot powder.

• 3

  Heat toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

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

• 5

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame, sautéing for 4-5 minutes until vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the tofu and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything evenly.

• 7

  Remove from heat and sprinkle with sesame seeds before serving hot.