Peanut Tofu Stir-Fry

Adapted from Naturallie Plant-Based.

Ingredients

• 1 block extra firm tofu, drained and pressed (or frozen and thawed) and cut into cubes
• 1-2 tbsp sesame oil or coconut oil
• veggies: broccoli florets, sliced bell pepper, snap peas, etc.
• ½ cup unsalted creamy peanut butter (more drippy, not clumpy from bottom of the jar)
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp minced ginger
• 1 tbsp toasted sesame oil
• 1 clove of minced garlic
• 1 teaspoon sriracha add to taste
• 2 teaspoon brown sugar
• ¼-⅓ cup warm water (add more as needed for desired thickness)
• basmati rice or noodles of choice
• crushed peanuts for topping

Instructions

In a large non-stick pan over medium-high heat, begin heating some sesame oil. Add tofu evenly spaced with no overlap. Cook until golden brown and crispy.

In a bowl or blender combine ingredients from peanut butter through warm water and stir or blend until well combined.

Remove tofu from the pan and set aside. Add your stir fried veggies to the pan and cook over medium-high for 8-10 minutes, or until crisp and cooked to your liking.

Add tofu back into the pan with veggies and drizzle in ¾ of the sauce. Gently toss until combined.

Serve with rice or noodles. Drizzle extra sauce over individual bowls and top with crushed peanuts.