NUTRITION

SERVINGS

INGREDIENTS

5 oz Extra firm tofu

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Sriracha

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Shelled edamame

1.5 cup Broccoli florets

PREPARATION

• 1

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

• 2

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

• 3

  In a medium bowl, toss the tofu cubes with arrowroot powder, sea salt, and black pepper until each piece is evenly coated.

• 4

  Arrange the tofu in a single layer on the prepared baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the tofu bakes, prepare the sauce by whisking together the peanut butter, tamari, rice vinegar, sriracha, grated fresh ginger, and minced garlic in a small bowl.

• 6

  Steam the broccoli florets and shelled edamame in a steamer basket over boiling water for 5 to 6 minutes until they are bright green and tender-crisp.

• 7

  In a large mixing bowl, combine the crispy baked tofu, steamed broccoli, and edamame, then drizzle with the peanut sauce and toss gently to coat before serving.