NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 oz dry soba noodles

1.5 tbsp powdered peanut butter

0.5 cup shelled edamame

1 cup broccoli florets

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp grated fresh ginger

1 clove minced garlic

1 tsp sriracha

0.5 cup water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit.

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into one-inch cubes.

• 3

  In a small mixing bowl, whisk together the powdered peanut butter, tamari, rice vinegar, grated ginger, minced garlic, sriracha, water, sea salt, and black pepper until smooth.

• 4

  Place the dry soba noodles, tofu cubes, shelled edamame, and broccoli florets into an 8x8 inch glass baking dish.

• 5

  Pour the prepared peanut sauce over the ingredients, ensuring the noodles are mostly submerged in the liquid.

• 6

  Cover the dish tightly with aluminum foil to ensure the steam cooks the noodles and vegetables properly.

• 7

  Bake for 22 minutes, then remove from the oven and let the dish sit, still covered, for an additional 5 minutes.

• 8

  Remove the foil, stir the contents thoroughly to coat everything in the thickened sauce, and serve immediately.