NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 tbsp creamy peanut butter

1 tbsp tamari

0.25 cup shelled edamame

1 cup broccoli florets

0.25 tsp sesame oil

1 tbsp lime juice

0.5 tsp fresh ginger

1 clove garlic

1 tsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the tofu and wrap it in a clean kitchen towel or paper towels; place a heavy object on top and press for 15 minutes to remove excess moisture.

• 3

  Cut the pressed tofu into 1-inch cubes and place them in a bowl.

• 4

  Toss the tofu cubes with sesame oil, sea salt, and black pepper until evenly coated.

• 5

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

• 6

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

• 7

  Steam the broccoli florets and shelled edamame for 5-6 minutes until they are tender-crisp and bright green.

• 8

  Remove the tofu from the oven, transfer to a bowl, and gently toss with the peanut sauce until well coated.

• 9

  Serve the crispy peanut tofu immediately alongside the steamed broccoli and edamame.