NUTRITION

SERVINGS

INGREDIENTS

5 oz extra-firm tofu

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup shelled edamame

0.5 tbsp creamy peanut butter

1 tbsp tamari

1 tsp rice vinegar

1 tsp sriracha

1 tbsp water

PREPARATION

• 1

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

• 2

  Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch uniform cubes.

• 3

  In a medium bowl, toss the tofu cubes with cornstarch, garlic powder, and ground ginger until they are evenly coated.

• 4

  Drizzle the sesame oil over the tofu and spread the cubes in a single layer on the prepared baking sheet.

• 5

  Bake for 25 to 30 minutes, flipping the cubes halfway through, until the edges are golden and crispy.

• 6

  While the tofu is baking, steam the broccoli florets and edamame in a steamer basket for 5 to 7 minutes until tender-crisp.

• 7

  In a small bowl, whisk together the peanut butter, tamari, rice vinegar, sriracha, and water until the sauce is smooth and pourable.

• 8

  Arrange the steamed vegetables on a plate, top with the crispy tofu, and finish by drizzling the savory peanut sauce over the top.