NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

1.5 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Rice vinegar

0.5 cup Shelled edamame

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Ground ginger

1 tsp Sriracha

PREPARATION

• 1

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

• 2

  Press the tofu between paper towels for 15 minutes to remove moisture, then slice into uniform 1-inch cubes.

• 3

  In a bowl, toss the tofu cubes with sesame oil, garlic powder, and ground ginger until evenly coated.

• 4

  Arrange the tofu in a single layer on the baking sheet and bake for 25 minutes, flipping once, until golden and crispy.

• 5

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

• 6

  Steam the broccoli and edamame in a steamer basket over boiling water for 5 minutes until tender and bright green.

• 7

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