NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp toasted sesame oil

2 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.5 tbsp hemp hearts

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated 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.

• 4

  Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until the edges are golden brown and crisp.

• 5

  Add the broccoli florets, sliced red bell pepper, and edamame to the skillet with the tofu.

• 6

  Sauté the vegetables for 4-5 minutes until they are tender-bright but still have a slight bite.

• 7

  Pour the prepared sauce over the tofu and vegetables, tossing quickly to coat everything evenly.

• 8

  Season with sea salt and black pepper, then cook for an additional minute until the sauce thickens slightly.

• 9

  Remove from heat and garnish with hemp hearts and sesame seeds before serving.