Mix together the ingredients for the sauce. (BEFORE adding the arrowroot, season to taste the sauce with more/less ginger, soy or water/broth. Careful to not add too much sugar if more sweetness is needed.) Add in the arrowroot and mix together. Set aside.

Set a nonstick skillet on HIGH heat. Once hot, spray with oil and add peas and bell pepper. Cook for 3 to 5 minutes, until sear marks appear along the edges and the peas turn a vibrant green color. Remove the skillet and set aside. Place the skillet back on the heat.

In a bowl, lightly toss tofu nuggets with coconut sugar and (spray) oil. Lightly spray the skillet and add the tofu. Sear and cook for 4-8 minutes, careful not to break the tofu into small pieces. Use tongs or your fingers to quickly flip the tofu while once in the skillet. Once the tofu has some deep, rich sear marks, reduce the heat of the skillet to low-medium and remove. Set aside.

Once the skillet has cooled down, pour in the ingredients for the sauce. Once the sauce begins to lightly simmer, stir IMMEDIATELY, continuously and quickly. If the skillet is too hot, simply take the skillet off the heat and continue stirring. Note: adding sauce to a hot skillet will result in a slimy and/or clumpy sauce.

Once the sauce is a nice consistency, add the tofu nuggets back to the skillet and spoon the sauce over the nuggets and allow the heat of the sauce to cook the salmon the rest of the way.

Garnish the salmon with green onion and sesame seeds.

Apricot Ginger Salmon Nugget Bowl

To the jasmine rice, mix in the cilantro, lime zest and juice with a fork.

Bring it all together in a bowl (or meal prep container) – tofu nuggets, rice and veggies.