NUTRITION

SERVINGS

INGREDIENTS

9 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tbsp Natural peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sriracha

1 tsp Fresh ginger

0.5 tsp Garlic powder

0.25 tsp Toasted sesame oil

1 tsp Arrowroot powder

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 tofu block between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.

• 3

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

• 4

  Spread the tofu 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.

• 5

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

• 6

  Steam the broccoli florets and shelled edamame for about 5 minutes until they are bright green and tender-crisp.

• 7

  Remove the tofu from the oven and immediately toss with the steamed vegetables and the peanut sauce until everything is thoroughly glazed.