NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.25 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

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

  Remove the tofu from the packaging and wrap it in a clean kitchen towel or paper towels; place a heavy object on top and press for 15 minutes to remove excess moisture.

• 2

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

• 3

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 4

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and sear for 3-4 minutes per side until each face is golden brown and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet with the tofu. Stir-fry for 5 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the mixture and toss well to coat. Cook for an additional 1-2 minutes until the sauce thickens slightly and clings to the tofu.

• 7

  Remove from heat and drizzle with the toasted sesame oil. Garnish with sesame seeds before serving hot.