NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.5 cup shelled edamame

1.5 tbsp creamy peanut butter

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp nutritional yeast

1 tsp sriracha

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top for 15 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season with sea salt and black pepper.

• 3

  In a small bowl, whisk together the creamy peanut butter, tamari, nutritional yeast, sriracha, grated fresh ginger, and minced garlic with 2 tablespoons of warm water until smooth.

• 4

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

• 5

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 6

  Add the broccoli florets and shelled edamame to the skillet, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 7

  Pour the peanut sauce over the tofu and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 8

  Remove from heat and serve immediately in a bowl.