Peanut Tofu Stir-Fry

1. Preparation

Press the tofu: Place a block of firm tofu on a cutting board. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes to remove excess moisture.

Chop the vegetables: While the tofu is pressing, wash and slice 1 bell pepper, 1 cup of broccoli, and 1 carrot into bite-sized pieces. Mince 2 cloves of garlic and grate a piece of fresh ginger (about 1 tablespoon).

Make the sauce: In a small bowl, mix together 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, and a splash of water to thin it out. Adjust to taste.

2. Cooking

Cut the pressed tofu into bite-sized cubes. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the tofu cubes to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.

In the same skillet, add another tablespoon of oil if needed and add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the chopped vegetables (bell pepper, broccoli, and carrot) to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.

Return the crispy tofu to the skillet and pour the peanut sauce over the mixture. Toss everything together to coat the tofu and vegetables evenly in the sauce. Cook for another 2-3 minutes until heated through.

Serve hot over cooked rice or noodles, garnished with chopped green onions or sesame seeds if desired.