NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sriracha

0.25 cup Shelled edamame

1 cup Shredded red cabbage

0.5 cup Sliced cucumbers

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Drain the tofu and press it between paper towels or a clean kitchen cloth for at least 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 to 30 minutes, flipping halfway through, until the edges are golden and crispy.

• 6

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, and sriracha in a small bowl until the sauce is smooth and velvety.

• 7

  In a large serving bowl, combine the shredded red cabbage, sliced cucumbers, and edamame.

• 8

  Add the hot, crispy tofu to the bowl and drizzle the peanut sauce over the top.

• 9

  Toss everything gently to ensure the sauce coats the tofu and vegetables, then serve immediately.