NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 tbsp cornstarch

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp creamy peanut butter

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp maple syrup

1 tsp grated fresh ginger

1 cup broccoli florets

0.5 cup shelled edamame

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large 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 cubes.

• 3

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

• 4

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

• 5

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, maple syrup, and grated ginger in a small bowl until smooth.

• 6

  Steam the broccoli florets and shelled edamame until tender-crisp and bright green.

• 7

  Transfer the crispy tofu to a bowl, drizzle with the peanut sauce, and toss gently to coat before serving alongside the steamed vegetables.