NUTRITION

SERVINGS

INGREDIENTS

250 g extra-firm tofu

100 g frozen shelled edamame

100 g zucchini

50 g carrots

50 g cooked brown rice

5 ml sesame oil

15 ml tamari

15 ml rice vinegar

15 ml pineapple juice

5 g cornstarch

1 g garlic powder

1 g ground ginger

1 g sea salt

1 g black pepper

PREPARATION

• 1

  Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into 2-centimeter cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, pineapple juice, cornstarch, garlic powder, and ground ginger to create the sweet and sour sauce.

• 3

  Heat the 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 8 to 10 minutes, turning occasionally until the edges are golden and crispy.

• 5

  Add the sliced carrots to the pan and sauté for 3 minutes before adding the chopped zucchini and the frozen shelled edamame.

• 6

  Continue sautéing for 4 to 5 minutes until the vegetables are tender-crisp and the edamame is heated through.

• 7

  Pour the prepared sauce over the mixture, stirring constantly for 1 to 2 minutes until the glaze thickens and coats everything evenly.

• 8

  Season the stir-fry with sea salt and black pepper, then serve immediately over the warm cooked brown rice.