NUTRITION

SERVINGS

INGREDIENTS

14 oz extra 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 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

1 tsp maple syrup

0.25 tsp red pepper flakes

1 tsp sesame seeds

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, rice vinegar, maple syrup, and red pepper flakes to create the glaze.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Pour the prepared glaze over the tofu and vegetables, tossing well to coat everything evenly.

• 8

  Allow the sauce to simmer and thicken for 1 to 2 minutes, then garnish with sesame seeds and sea salt before serving.