NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

2 cups Broccoli florets

0.5 cup Shelled edamame

1 tbsp Natural peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Honey

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sesame oil

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 press it between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large bowl, toss the broccoli florets and shelled edamame with sesame oil, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the broccoli is tender and slightly charred.

• 5

  While vegetables roast, whisk together the peanut butter, tamari, rice vinegar, honey, garlic powder, and ground ginger in a small bowl, adding 1 tablespoon of warm water to reach a smooth consistency.

• 6

  Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until golden and crispy on all sides.

• 7

  Reduce the skillet heat to low, pour the peanut sauce over the tofu, and stir for 1-2 minutes until the sauce thickens and coats the tofu evenly.

• 8

  Plate the roasted broccoli and edamame, topping with the crispy peanut tofu to serve.