Name: Garlic-Ginger Tofu with Roasted Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 13 oz Extra firm tofu; 1 cup Broccoli florets; 0.5 cup Shelled edamame; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 tbsp Fresh ginger; 2 cloves Garlic; 0.5 tsp Red pepper flakes; 1 tsp Rice vinegar; 1 tsp Avocado oil; 1 tbsp Green onions

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the extra-firm tofu for 10 minutes using a tofu press or heavy skillet to remove excess water, then slice into 1-inch cubes.
Toss the broccoli florets with 0.5 tsp of avocado oil on the prepared baking sheet and roast for 15 minutes until the edges are crispy and charred.
While broccoli roasts, heat the remaining 0.5 tsp of avocado oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until golden brown and crisp on all sides.
In a small bowl, whisk together the tamari, toasted sesame oil, minced fresh ginger, minced garlic, rice vinegar, and red pepper flakes to create the glaze.
Add the shelled edamame and the roasted broccoli florets into the skillet with the tofu.
Pour the garlic-ginger glaze over the mixture and toss constantly for 1-2 minutes until the sauce coats the ingredients and becomes fragrant.
Remove from heat, garnish with thinly sliced green onions, and serve immediately.

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Ingredients

Instructions

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