NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

1 tbsp Natural peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Sriracha

1 tsp Fresh ginger

1 clove Garlic

2 cup Broccoli florets

0.25 cup Shelled edamame

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Press the tofu for 15 minutes using a heavy object to remove excess moisture, then cut into 1-inch cubes.

• 3

  Toss the tofu cubes with sesame oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 4

  Bake for 25-30 minutes, flipping halfway through, until the exterior is golden and crisp.

• 5

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, sriracha, grated ginger, and minced garlic in a small bowl.

• 6

  Steam the broccoli florets and edamame in a steamer basket for 5-7 minutes until tender and bright green.

• 7

  Toss the hot, crispy tofu in the peanut sauce until fully coated and serve over the steamed vegetables.