NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

1 tbsp Cornstarch

1 tbsp Creamy peanut butter

1 tbsp Low-sodium tamari

1 tsp Rice vinegar

1 tsp Sriracha

1 cup Broccoli florets

0.5 cup Shelled edamame

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame oil

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 uniform cubes.

• 3

  Place the tofu cubes in a bowl and toss with cornstarch, sea salt, and black pepper until every piece is lightly coated.

• 4

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

• 5

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, sriracha, and toasted sesame oil in a small bowl until smooth.

• 6

  Steam the broccoli florets and edamame for 5-6 minutes until they are tender-crisp and bright green.

• 7

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