NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

1 cup canned chickpeas

1.5 cups bell peppers

1 tsp toasted sesame oil

1 tbsp low-sodium tamari

1 tbsp nutritional yeast

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 extra-firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Rinse and drain the canned chickpeas, patting them dry to ensure they crisp up during cooking.

• 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 in a single layer and sear for 5-6 minutes, turning occasionally until all sides are golden brown.

• 5

  Toss in the sliced bell peppers and chickpeas, sautéing for another 4-5 minutes until the peppers are tender-crisp.

• 6

  Stir in the grated ginger, minced garlic, red pepper flakes, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 7

  Pour the low-sodium tamari over the mixture and sprinkle with nutritional yeast, tossing everything together until the tofu and vegetables are evenly coated and glazed.

• 8

  Remove from heat and serve immediately while the peppers are bright and the tofu is warm.