NUTRITION

SERVINGS

INGREDIENTS

300g Firm Tofu

1 tbsp Peanut Butter

150g Broccoli

1 tbsp Cornstarch

1 tsp Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1 tsp Olive Oil

Pinch Garlic Powder

Pinch Ginger Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line one baking sheet with parchment paper.

• 2

  Press the tofu between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.

• 3

  In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, ginger powder, salt, and pepper until evenly coated.

• 4

  Spread the tofu cubes evenly on half of the prepared baking sheet. Drizzle lightly with a few drops of olive oil.

• 5

  On the other half of the baking sheet, arrange the broccoli florets, drizzle with the remaining olive oil, and season with salt and pepper.

• 6

  Place the baking sheet in the oven and roast for 20-25 minutes, turning halfway through, until the tofu becomes golden and crispy and the broccoli is tender with slight caramelization.

• 7

  Meanwhile, in a small bowl, whisk together the peanut butter, soy sauce, maple syrup, and rice vinegar until smooth. If needed, thin the sauce with a splash of water.

• 8

  Once the tofu and broccoli are done roasting, remove from the oven. Drizzle the peanut sauce over the crispy tofu and toss gently to coat.

• 9

  Plate the peanut tofu alongside the roasted broccoli and serve warm.