NUTRITION

SERVINGS

INGREDIENTS

200g Extra Firm Tofu

150g Broccoli

2 tbsp Peanut Butter

1 tbsp Grated Fresh Ginger

1 clove Minced Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Cornstarch

Cooking Oil Spray

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  Press the tofu for at least 10 minutes to remove excess moisture. Cut into cubes.

• 3

  In a bowl, add the cubed tofu and sprinkle the cornstarch over it. Toss gently to evenly coat the tofu.

• 4

  Lightly spray the tofu with cooking oil spray.

• 5

  Place the tofu cubes on one side of the baking sheet and drizzle lightly with cooking oil spray.

• 6

  On the other side of the baking sheet, spread the broccoli florets evenly. Season them lightly with salt and pepper if desired.

• 7

  Roast in the oven for 20-25 minutes, flipping the tofu halfway through, until the tofu is crispy and broccoli is tender with slight char edges.

• 8

  While the tofu and broccoli are roasting, prepare the peanut ginger sauce. In a small bowl, combine peanut butter, grated ginger, minced garlic, and low sodium soy sauce. Whisk until smooth. If the sauce is too thick, add a teaspoon of warm water to adjust the consistency.

• 9

  Once roasted, transfer the tofu and broccoli to a serving bowl. Drizzle the peanut ginger sauce over the top and gently toss to combine.

• 10

  Serve warm and enjoy your crispy, flavorful dish!