In a wok or large skillet, heat the peanut oil over medium-high heat. Add chickpeas, stirring and tossing for about 2 minutes, until the chickpeas start to pop. Stir in the minced ginger and continue to cook for one more minute.

* Step 3

Add the onions and the peppers to the wok along with the chickpeas and cook until onions are tender, 2 to 3 minutes. Toss in the baked tofu, cooking and stirring until tofu is golden and chickpeas are browning, 4 to 6 minutes (this timing will be depend on your heat source). Pour the tahini sauce over the tofu and cook mixture for 60 seconds, just enough time to heat the sauce. Serve over grains and top with minced chives and toasted sesame seeds.

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+ 2 tablespoons water tahini soy sauce rice wine vinegar honey minced ginger peanut oil chickpeas, drained and rinsed if using canned ginger medium red onion, thinly sliced red or orange bell pepper diced baked tofu cubed

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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