2 Serves
46 Mins
Press the firm tofu to remove excess moisture using paper towels and a heavy object, then cut it into bite-sized cubes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
377 µg / 400 µgCalcium
442 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
549 mg / 4,700 mgSodium
664 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the cubed tofu to the skillet and sear until golden brown on all sides, then remove and set aside.
In the same skillet, add the edamame and cook until tender and slightly charred.
Return the tofu to the pan, season everything with salt and black pepper, and toss to combine.
Serve the mixture hot, optionally over a grain bowl base.
7
g67
g58
g
