NUTRITION

SERVINGS

INGREDIENTS

9 oz Extra firm tofu

1 tbsp Arrowroot powder

1 tbsp Peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Sriracha

1 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

  Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15 minutes to press out excess moisture.

• 3

  Cut the pressed tofu into 1-inch cubes and place them in a medium bowl.

• 4

  Add the arrowroot powder, sea salt, and black pepper to the tofu, tossing gently until every cube is evenly coated.

• 5

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

• 6

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

• 7

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

• 8

  Remove the crispy tofu from the oven, toss it in the peanut sauce until well-coated, and serve immediately over the steamed vegetables.