NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

1 tbsp creamy peanut butter

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup shelled edamame

1 tsp sriracha

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

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

• 2

  Wrap the tofu in paper towels and press with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes with garlic powder and ginger powder until they are evenly coated.

• 4

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

• 5

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, toasted sesame oil, and sriracha in a small bowl until the sauce is smooth.

• 6

  Steam the broccoli florets and shelled edamame in a steamer basket over boiling water for 5-6 minutes until they are tender-crisp and bright green.

• 7

  Remove the crispy tofu from the oven and immediately toss it in the peanut sauce until every cube is well-coated.

• 8

  Plate the saucy tofu alongside the steamed broccoli and edamame for a clean, protein-packed meal.