NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

2 tbsp Powdered peanut butter

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Rice vinegar

1 tsp Grated fresh ginger

1 clove Garlic

2 cups Broccoli florets

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch uniform cubes.

• 3

  Toss the tofu cubes with the sesame oil and a small splash of the tamari, then spread them in a single layer on the prepared baking sheet.

• 4

  Bake the tofu for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.

• 5

  While the tofu is baking, whisk together the powdered peanut butter, remaining tamari, rice vinegar, grated ginger, minced garlic, red pepper flakes, and water in a small bowl until smooth.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are tender-crisp and bright green.

• 7

  Transfer the hot baked tofu to a mixing bowl, pour the peanut sauce over it, and toss gently to coat each piece thoroughly.

• 8

  Serve the saucy peanut tofu immediately alongside the steamed broccoli.