NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Sliced red bell pepper

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

0.5 tsp Sesame oil

1 tsp Minced fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

  Wrap the extra firm tofu in a clean kitchen towel and place a heavy object on top for 15 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes.

• 3

  In a small bowl, whisk together the creamy peanut butter, tamari, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and water until smooth.

• 4

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

• 5

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

• 6

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame, stir-frying for 4-5 minutes until the vegetables are tender-crisp.

• 7

  Pour the peanut sauce over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

  Remove from heat and serve immediately.