NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sriracha

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and sriracha.

• 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 for 8-10 minutes, turning occasionally until all sides are golden brown.

• 5

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

• 6

  Pour the sauce over the tofu and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything.

• 7

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