NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

1 tbsp Arrowroot powder

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 tbsp Creamy peanut butter

1 tbsp Coconut aminos

1 tbsp Lime juice

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Sriracha

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the tofu and press it between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes with arrowroot powder, toasted sesame oil, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While the tofu bakes, whisk together the peanut butter, coconut aminos, lime juice, grated ginger, minced garlic, and sriracha in a small bowl until smooth.

• 6

  Steam the broccoli florets and sliced red bell pepper for 5-7 minutes until tender-crisp.

• 7

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