NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Garlic powder

0.5 tsp Ground ginger

1 cup Broccoli florets

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 for at least 15 minutes to remove excess moisture, then cut into 1-inch uniform cubes.

• 3

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

• 4

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

• 5

  While the tofu is baking, whisk together the peanut butter, tamari, sesame oil, rice vinegar, garlic powder, and ground ginger in a small bowl until smooth.

• 6

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

• 7

  Transfer the crispy tofu to a bowl, toss with the peanut sauce until fully coated, and serve immediately over the steamed vegetables.