Name: Crispy Tofu Stir-Fry with Broccoli and Snap Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.8 ounces Extra Firm Tofu, pressed and cubed; 1.5 cups Broccoli Florets; 0.5 cup Sugar Snap Peas; 2 tablespoons Shelled Edamame; 1 teaspoon Toasted Sesame Oil; 1 tablespoon Tamari; 0.5 teaspoon Fresh Ginger, grated; 1 clove Garlic, minced

Nutrition

Per serving

358 calories

Protein: 32g; 34% of calories
Carbs: 23g; 24% of calories
Fat: 17g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the pan and sear for 8-10 minutes, turning occasionally until all sides are golden and crispy.
Toss in the broccoli florets, sugar snap peas, and shelled edamame to the skillet.
Stir-fry the vegetables for 4 to 5 minutes until they are bright green and tender-crisp.
In a small bowl, whisk together the tamari, grated ginger, and minced garlic.
Pour the sauce over the tofu and vegetables, tossing constantly for 1 minute until the glaze is thickened and aromatic.
Remove from heat and serve immediately while the tofu is at its peak crunch.

Nutrition

Ingredients

Instructions

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