Crispy Tofu and Edamame Peanut Stir-Fry over Rice

Ingredients

• 1/2 block extra-firm tofu, pressed and cubed
• 3/4 cup shelled edamame, frozen
• 3/4 cup cooked white rice
• 1 cup broccoli florets
• 1 tbsp natural peanut butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tsp fresh ginger, grated
• 2 small cloves garlic, minced
• 2 tsp lime juice
• 1 tsp sriracha
• 1 tbsp green onion, sliced

Method

1. 1Press the tofu for 10 minutes, pat very dry, and cut into 3/4-inch cubes. Toss with the cornstarch and a pinch of salt until evenly coated.
2. 2Heat a large nonstick skillet over medium-high with cooking spray. Cook the tofu 3 to 4 minutes per side, until golden and crisp on at least two sides. Move to a plate.
3. 3In the same skillet, add the sesame oil, garlic, and ginger. Cook 30 seconds, until fragrant. Add the broccoli and edamame with a splash of water, cover, and steam 3 to 4 minutes, until the broccoli is bright green and just tender.
4. 4Whisk the peanut butter, soy sauce, lime juice, and sriracha with 2 tablespoons of warm water until smooth. Pour into the skillet and stir until the sauce glosses the vegetables, about 1 minute.
5. 5Return the tofu to the skillet and toss to coat. Serve over the rice and finish with the green onion and a squeeze of lime.