NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

1 tbsp Cornstarch

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sriracha

1 tsp Fresh ginger

1 tsp Garlic

0 tsp Sesame oil

1 cup Broccoli florets

0.5 cup Shelled edamame

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  While tofu bakes, whisk together peanut butter, tamari, rice vinegar, sriracha, grated ginger, minced garlic, and sesame oil in a small bowl.

• 6

  Steam the broccoli florets and edamame until tender-crisp, about 5 minutes.

• 7

  Toss the crispy tofu, broccoli, and edamame in the peanut sauce until well-coated and serve immediately.