NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

1 tbsp smooth peanut butter

0.25 cup shelled edamame

1 tbsp tamari

1 tbsp lime juice

0.5 tsp maple syrup

1 tsp sriracha

1 cup bean sprouts

2 cloves garlic

1 tsp fresh ginger

0.25 cup green onions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, and sriracha until smooth.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the tofu cubes to the skillet and season with sea salt and black pepper.

• 5

  Sear the tofu for 8-10 minutes, turning occasionally, until the edges are golden brown and crispy.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Add the shelled edamame and bean sprouts to the pan, sautéing for 2 minutes until the sprouts just begin to soften.

• 8

  Pour the peanut sauce over the tofu and vegetables, tossing well to coat everything evenly.

• 9

  Remove from heat and garnish with sliced green onions before serving warm.