NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra-firm tofu

1 tsp Sesame oil

1 cup Broccoli florets

0.5 cup Shelled edamame

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

  Remove the tofu from its packaging and wrap it in a clean kitchen towel or paper towels; place a heavy object on top and press for at least 15 minutes to remove excess moisture.

• 2

  While the tofu is pressing, prepare the peanut sauce by whisking together the peanut butter, tamari, lime juice, grated fresh ginger, minced garlic, red pepper flakes, and water in a small bowl until smooth.

• 3

  Cut the pressed tofu into 1-inch cubes.

• 4

  Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and sear for 3-4 minutes per side until golden brown and crispy on all edges.

• 5

  While the tofu sears, steam the broccoli florets and shelled edamame in a steamer basket over boiling water for 5 minutes until tender-crisp and bright green.

• 6

  Once the tofu is crispy, reduce the heat to low and pour the peanut sauce over the tofu, tossing gently to coat every piece until the sauce thickens slightly.

• 7

  Transfer the glazed tofu to a plate and serve alongside the steamed broccoli and edamame.