NUTRITION

SERVINGS

INGREDIENTS

14 oz extra-firm tofu

0.5 cup shelled edamame

1 medium red bell pepper

1 cup broccoli florets

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the tofu and wrap it in a clean kitchen towel or paper towels; place a heavy skillet on top for 15 minutes to press out excess moisture.

• 2

  While the tofu presses, slice the red bell pepper into thin strips and mince the fresh ginger and garlic.

• 3

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

• 4

  In a small bowl, whisk together the coconut aminos, rice vinegar, and red pepper flakes to create the stir-fry sauce.

• 5

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

• 6

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

• 7

  Remove the tofu from the pan and set aside; add the bell pepper, broccoli, and edamame to the same skillet with a splash of water.

• 8

  Sauté the vegetables for 4-5 minutes until tender-crisp, then stir in the minced ginger and garlic for 30 seconds until fragrant.

• 9

  Return the tofu to the pan and pour the sauce over the mixture, tossing everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.

• 10

  Serve immediately in a large bowl for a high-protein, plant-forward meal.