NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Toasted sesame oil

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, sugar snap peas, and shelled edamame to the skillet.

• 6

  Stir-fry the vegetables with the tofu for 5 minutes until the vegetables are tender yet still vibrant and crisp.

• 7

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the glaze thickens and coats every piece.

• 8

  Season with sea salt and black pepper, then garnish with sesame seeds before serving hot.