NUTRITION

SERVINGS

INGREDIENTS

8 oz Firm tofu

2 tbsp Nutritional yeast

0.5 tsp Toasted sesame oil

0.5 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Lime juice

1 tsp Ginger

1 clove Garlic

0.5 cup Shelled edamame

0.5 cup Red bell pepper

1 cup Bok choy

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, minced ginger, and water until smooth.

• 3

  Place the tofu cubes in a bowl and toss with nutritional yeast until evenly coated on all sides.

• 4

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

• 5

  Add the tofu to the skillet and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Remove the tofu from the pan and set aside.

• 7

  In the same skillet, add the minced garlic, sliced red bell pepper, chopped bok choy, and edamame.

• 8

  Sauté the vegetables for 3-5 minutes until the bok choy is wilted but the peppers remain slightly crisp.

• 9

  Return the tofu to the pan and toss gently with the vegetables.

• 10

  Plate the tofu and vegetable mixture, then drizzle the peanut sauce over the top before serving.