NUTRITION

SERVINGS

INGREDIENTS

10.5 oz Extra firm tofu

0.5 cup Shelled edamame

1 tbsp Creamy peanut butter

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.25 tsp Maple syrup

0.5 tsp Fresh ginger

1 clove Garlic

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Wrap the extra firm tofu in a clean kitchen towel and place a heavy skillet on top to press out excess moisture for 15 minutes.

• 2

  In a small bowl, whisk together the creamy peanut butter, tamari, toasted sesame oil, maple syrup, grated ginger, and minced garlic until smooth.

• 3

  Cut the pressed tofu into 1-inch cubes and toss them in a bowl with nutritional yeast, sea salt, and black pepper until evenly coated.

• 4

  Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden and crispy.

• 5

  While the tofu cooks, steam the broccoli florets and shelled edamame for 5 minutes until tender-crisp and bright green.

• 6

  Lower the skillet heat to medium, add the steamed vegetables to the tofu, and pour the peanut sauce over everything, tossing gently for 1 minute to glaze.

• 7

  Transfer to a bowl and garnish with red pepper flakes for a subtle heat.