NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

1 tsp arrowroot powder

1 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp sriracha

1 cup broccoli florets

0.25 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

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

• 3

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

• 4

  Spread the tofu on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the tofu is baking, whisk together the peanut butter, coconut aminos, rice vinegar, grated ginger, minced garlic, and sriracha in a small bowl until smooth.

• 6

  Steam the broccoli florets and edamame in a steamer basket over boiling water until tender-crisp, about 5 minutes.

• 7

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