Okinawa Tofu and Edamame Stir-Fry

Seared extra-firm tofu cubes tossed with sweet edamame and crisp bell peppers in a fiery garlic-soy glaze over jasmine rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $2.40/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein
• Kosher
• Halal
• Pescatarian
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• stir-fry
• sauté
• healthy
• spicy
• savory
• budget-friendly

Ingredients

• 28 ounce extra firm tofu (pressed, cut into 3/4-inch cubes)
• 2 cup shelled edamame (thawed)
• 2 red bell peppers (medium, sliced thin)
• 1 tablespoon olive oil (extra virgin)
• 4 clove garlic (minced)
• 0.25 cup reduced sodium soy sauce
• 1 tablespoon sriracha sauce
• 1 cup jasmine rice (uncooked)

Instructions

1. Combine 1 cup uncooked jasmine rice with 1 3/4 cups water in a medium saucepan; bring to a boil, cover, reduce heat to low, and cook for 15 minutes until liquid is absorbed. Remove from heat and keep covered.
2. In a small bowl, whisk together the reduced sodium soy sauce and sriracha sauce to create the glaze.
3. Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add pressed extra firm tofu cubes and sear for 7 to 8 minutes, turning occasionally until golden and lightly crisped on all sides.
4. Add minced garlic, sliced red bell peppers, and thawed shelled edamame to the pan with the tofu. Stir-fry briskly for 4 minutes until peppers are crisp-tender.
5. Pour in the soy-sriracha sauce and toss everything continuously for 1 to 2 minutes until glossy and evenly coated. Serve over portions of jasmine rice.

Notes

Extra-firm tofu holds up well in freezing; cool portions completely before freezing in individual containers.

Nutrition (per serving)

• Calories: 504
• Protein: 31.5 g
• Carbohydrates: 58.1 g
• Fat: 15.4 g
• Fiber: 6.3 g
• Sodium: 673 mg
• Saturated Fat: 1.9 g
• Sugar: 8 g