Ingredients
For the sauce:
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2 - 1-inch knobs of ginger
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3 garlic cloves
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½ yellow onion
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¼ cup tamari or soy sauce
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¼ cup avocado oil
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Juice of ½ lemon
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3 tablespoons sesame seeds
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1/4 teaspoon salt (to taste)
For the stir fry:
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1 - 14 oz. block extra firm tofu
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1 tablespoon tamari or soy sauce
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½ yellow onion
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2 heads broccoli
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1 ½ cups green beans, trimmed
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2 tablespoons avocado oil
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1 cup frozen edamame
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Rice or pasta, to serve
Directions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add all the sauce ingredients to a blender and pulse until smooth.
- Pat the tofu dry and cut it into 3/4” cubes and dry once more. Add to a bowl. Pour a quarter of the sauce over the tofu and add the tamari and mix to get the tofu fully coated.
- Transfer to the baking sheet and bake for 15 minutes, until brown and crispy. (You can also air fry at 400°F for 12 minutes if you prefer.)
- Meanwhile, chop the onion. Cut the broccoli into 1” florets (including the stems) and cut the green beans into 2” pieces.
- Heat the avocado oil in a high-walled pan over medium heat.
- Add the onion to the pan and cook for 5-7 minutes, until it starts to get a little brown on bottom. Add the broccoli give it a stir. Cover and cook for 3 minutes, so the broccoli steams. Uncover and add the green beans, edamame, and remaining sauce, stirring to get everything coated.
- Cover the pan and cook over medium heat for 10-15 more minutes, stirring occasionally, until broccoli is tender.
- Remove the pan from heat and add the tofu. Mix it all together and serve over rice or pasta.
What You'll Need
What You’ll Need
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