NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

1 tsp Cornstarch

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame oil

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 cup Broccoli florets

0.5 cup Shelled edamame

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a mixing bowl, toss the tofu cubes with cornstarch, sea salt, and black pepper until evenly coated.

• 4

  Spread the tofu on the prepared baking sheet and drizzle with sesame oil. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, and grated ginger in a small bowl. If the sauce is too thick, add a teaspoon of warm water.

• 6

  Steam the broccoli florets and edamame for 5 minutes until tender-crisp.

• 7

  Toss the crispy tofu in the peanut sauce until well coated.

• 8

  Serve the peanut tofu over the steamed vegetables and garnish with sesame seeds.