Crispy Tofu Cubes

Golden skillet-crisped tofu cubes tossed in fresh ginger and coconut aminos, served over a nutrient-dense blend of edamame, white beans, and steamed broccoli.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $1.90/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• High-Fiber
• Low-Fat
• Low-Calorie

Tags

• quick
• healthy
• savory
• budget-friendly

Ingredients

• 2 package extra firm tofu (pressed dry, cut into cubes)
• 2 cup frozen shelled edamame (thawed)
• 2 can cannellini beans (rinsed and drained)
• 4 cup broccoli florets (cut small)
• 2 tablespoon avocado oil
• 2 tablespoon coconut aminos
• 1 tablespoon fresh ginger (peeled and finely grated)
• 0.25 teaspoon salt

Instructions

1. Heat 1 1/2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the cubed extra firm tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden brown and crispy on all sides.
2. Stir the grated fresh ginger and coconut aminos into the skillet, tossing the tofu for 1 minute until evenly glazed, then transfer the tofu to a serving plate.
3. Add the remaining 1/2 tablespoon of avocado oil and 2 tablespoons of water to the pan along with the broccoli florets. Cover and cook over medium heat for 3 minutes until tender.
4. Add the cannellini beans, thawed edamame, and salt to the vegetables. Toss and warm through for 2 to 3 minutes, then serve with the crispy tofu.

Notes

Pressing the tofu thoroughly between paper towels before cooking guarantees a delightfully crisp crust.

Nutrition (per serving)

• Calories: 366
• Protein: 26.2 g
• Carbohydrates: 35.4 g
• Fat: 12.6 g
• Fiber: 14.2 g
• Sodium: 624 mg
• Saturated Fat: 1.6 g
• Sugar: 6.2 g