NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

1 tbsp Cornstarch

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sriracha

1.5 cup Broccoli florets

0.5 cup Shelled edamame

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Press the tofu for at least 15 minutes using a tofu press or heavy skillet to remove excess moisture, then cut into 1-inch cubes.

• 3

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

• 4

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

• 5

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

• 6

  Place the broccoli florets and shelled edamame in a steamer basket over boiling water and steam for 5-7 minutes until they are tender-crisp and bright green.

• 7

  Remove the crispy tofu from the oven, toss it immediately in the peanut sauce to coat, and serve over the steamed vegetables garnished with sesame seeds.