NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

1 cup Broccoli florets

0.5 cup Shelled edamame

1 tbsp Peanut butter

1 tbsp Tamari

1 tsp Sesame oil

0.5 tbsp Rice vinegar

0.5 tsp Sriracha

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Cornstarch

PREPARATION

• 1

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

• 2

  Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes with cornstarch, garlic powder, sea salt, and black pepper until every piece is evenly coated.

• 4

  Add the broccoli florets to the bowl, drizzle with sesame oil, and toss again before spreading the mixture in a single layer on the baking sheet.

• 5

  Bake for 25 minutes, flipping the tofu halfway through, until the tofu is golden-brown and the broccoli is slightly charred.

• 6

  While the tofu is roasting, whisk together the peanut butter, tamari, rice vinegar, and sriracha in a small bowl until the sauce is smooth and creamy.

• 7

  Steam the shelled edamame until they are tender and bright green.

• 8

  Transfer the roasted tofu, broccoli, and steamed edamame to a clean bowl, pour the peanut sauce over the top, and toss gently to coat everything thoroughly.