NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Shelled edamame

1.5 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Fresh ginger

3 cloves Garlic

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain and press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the stir-fry sauce.

• 3

  Heat a large non-stick skillet over medium-high heat and add the tofu cubes, searing until they are golden brown on all sides.

• 4

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet, sautéing for 5-6 minutes until tender-crisp.

• 5

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

• 6

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