Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp avocado oil
  • ⅓ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp toasted sesame oil
  • 4 tbsp warm water
  • 1 clove garlic, minced

Instructions:

  1. Wrap the tofu block in paper towels and place a heavy skillet on top for 10 minutes to press out excess moisture.
  2. Cube the tofu into ¾ inch pieces and toss in a bowl with cornstarch, salt, and pepper until evenly coated.
  3. Heat avocado oil in a large skillet over medium-high heat until shimmering.
  4. Add tofu in a single layer and sear for 3–5 minutes per side without moving frequently, until a mahogany-colored crust forms.
  5. While tofu sears, whisk together peanut butter, soy sauce, sriracha, maple syrup, lime juice, sesame oil, warm water, and minced garlic in a bowl until smooth.
  6. Reduce heat to medium, pour the peanut sauce into the pan, and toss rapidly for 1–2 minutes until the sauce bubbles and thickens into a glossy glaze.