Crisp small cubes of firm tofu in a hot pan; toss with garlic butter and thawed edamame.
SBy Shay
Servings
2
14 oz Extra-firm tofu
1 tbsp Cornstarch
0.5 tsp Kosher salt
0.5 tsp Black pepper
0.5 tsp Smoked paprika
1 tbsp Olive oil
2 tbsp Butter
4 clove Garlic
1 cup Thawed shelled edamame
1.5 cup Cooked brown rice
1 tbsp Lemon juice
2 tbsp Fresh parsley (garnish)
Calories
645 kcal
Protein
35g
Carbs
64g
Fat
31g
Fiber
10g
Sugar
4g
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Prep Tofu
1. Press the extra-firm tofu between paper towels for a minute to remove surface moisture, then cut into 0.75-inch cubes. Toss gently with the cornstarch, kosher salt, black pepper and smoked paprika. Mince the garlic.
2. Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and sear undisturbed for 3 minutes, then turn and cook 3 to 4 minutes more until crisp and golden on most sides.
1 tbsp Olive oil
Garlic Butter Toss
3. Reduce heat to medium. Add the butter and garlic and stir for 30 seconds until fragrant but not browned. Add the thawed edamame and toss for 1 to 2 minutes until heated through and coated.
4. Warm the cooked brown rice in the microwave for 1 minute, or add it to the skillet for the last minute. Squeeze the lemon juice over the tofu, taste and adjust seasoning.
1.5 cup Cooked brown rice,
1 tbsp Lemon juice
To Serve
5. Divide the rice between two bowls, top with the garlic-butter tofu and edamame, and garnish with the fresh parsley.
2 tbsp Fresh parsley (garnish)
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