Tofu Stir-Fry with Peanut Sauce

Ingredients

• 16 oz extra-firm tofu
• 4 cup broccoli florets
• 1 red bell pepper
• 2 carrots
• 3 clove garlic
• 1 inch fresh ginger
• ½ cup soy sauce
• ½ cup peanut butter
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp maple syrup (optional)
• 1 tsp sriracha (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 4 cup cooked rice (optional)
• 1 tbsp sesame seeds (optional)
• 2 green onions (optional)

Steps

1. Press the tofu to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup (if using), and sriracha (if using) for the peanut sauce.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add broccoli florets, chopped red bell pepper, and sliced carrots. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
4. Add minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.
5. Return the cooked tofu to the skillet with the vegetables. Whisk cornstarch with 2 tablespoons of water to create a slurry, then stir it into the peanut sauce.
6. Pour the peanut sauce over the tofu and vegetables, tossing to coat evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
7. Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions if desired.