NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1 tbsp creamy peanut butter

1 tbsp tamari

1 tsp sriracha

1 tsp fresh ginger

1 tsp rice vinegar

1 tsp sesame oil

0.25 tsp garlic 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 for easy cleanup.

• 2

  Press the firm tofu between paper towels for 15 minutes to remove moisture, then slice into 1-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes with sesame oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

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

• 6

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

• 7

  Place the crispy tofu in a bowl, drizzle with the peanut sauce, and toss gently to coat before serving with the steamed vegetables.