NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

1 tbsp cornstarch

1 tsp avocado oil

1 tbsp creamy peanut butter

1 tbsp tamari

1 tsp rice vinegar

1 tsp sriracha

1 tsp fresh ginger

1 cup broccoli florets

0.5 cup sliced carrots

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 it into 1-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes with avocado oil, cornstarch, sea salt, and black pepper until every piece is evenly coated.

• 4

  Arrange 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.

• 5

  While the tofu is roasting, whisk together the peanut butter, tamari, rice vinegar, sriracha, and freshly grated ginger in a small bowl until smooth.

• 6

  Steam the broccoli florets and sliced carrots for 5-7 minutes until they are tender-crisp and bright in color.

• 7

  Remove the tofu from the oven and immediately toss it with the peanut sauce until well-coated, then serve alongside the steamed vegetables.