NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

1 tbsp Cornstarch

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Sriracha

1 tsp Fresh ginger root

1 clove Garlic

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Steam the broccoli florets and sliced red bell pepper in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 7

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