NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 tbsp natural peanut butter

0.5 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp sriracha

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp toasted sesame oil

1 tsp sesame seeds

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 for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a bowl, toss the tofu cubes with toasted sesame oil, garlic powder, and ground ginger until every piece is evenly coated.

• 4

  Spread 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, and sriracha in a small bowl until the sauce is smooth.

• 6

  Steam the broccoli florets and edamame in a steamer basket over boiling water for 5 minutes until they are vibrant and tender-crisp.

• 7

  Transfer the crispy tofu and steamed vegetables to a large bowl and toss gently with the peanut sauce until well combined.

• 8

  Plate the mixture and garnish with sesame seeds for an extra layer of crunch.