NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

1 tbsp cornstarch

1 tsp sesame oil

1 tbsp tamari

1 tbsp creamy peanut butter

1 tsp rice vinegar

0.5 tsp sriracha

0.5 tsp fresh ginger

1 cup broccoli florets

0.5 cup shelled edamame

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu for at least 15 minutes using a tofu press or heavy skillet to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes with cornstarch, sea salt, and black pepper until each piece is evenly coated.

• 4

  Spread the tofu in a single layer on the baking sheet, drizzle with sesame oil, and bake for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.

• 5

  While the tofu bakes, whisk together the creamy peanut butter, tamari, rice vinegar, sriracha, and grated fresh ginger in a small bowl until smooth.

• 6

  Steam the broccoli florets and shelled edamame in a steamer basket for 5-7 minutes until they are tender-crisp and vibrant green.

• 7

  Transfer the crispy tofu and steamed vegetables to a large bowl, pour the peanut sauce over the top, and toss gently to coat before serving warm.