NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.5 cup shelled edamame

0.5 tbsp creamy peanut butter

2 tbsp nutritional yeast

2 tbsp tamari

1 cup broccoli florets

0.5 tsp sesame oil

1 tbsp lime juice

1 tsp fresh ginger

1 clove garlic

1 tsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the creamy peanut butter, tamari, lime juice, sriracha, minced ginger, and minced garlic until the sauce is completely smooth.

• 3

  Place the tofu cubes in a bowl and toss with the nutritional yeast, sea salt, and black pepper until each piece is well-coated.

• 4

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

• 5

  Add the tofu to the skillet in a single layer and sear for 3-4 minutes per side, or until all sides are golden brown and crispy.

• 6

  Add the broccoli florets and shelled edamame to the pan with two tablespoons of water; cover with a lid and steam for 3 minutes until the broccoli is tender-crisp.

• 7

  Remove the lid and pour the peanut sauce over the tofu and vegetables, tossing gently for 1 minute until the sauce thickens and glazes the ingredients.