Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2 tbsp neutral oil
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp sriracha
  • 1 tsp grated fresh ginger
  • 2 tbsp warm water
  • 1 cup red bell pepper, sliced
  • 1 cup broccoli florets, bite-sized
  • 1 medium carrot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp neutral oil

Instructions:

  1. Press the tofu by wrapping the block in paper towels and placing a heavy skillet on top for 10 minutes to remove excess moisture.
  2. Cut the tofu into 1-inch cubes and toss gently in a bowl with cornstarch and salt until lightly dusted on all sides.
  3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha, and ginger.
  4. Gradually stir warm water into the sauce until smooth and pourable, but still thick enough to coat the back of a spoon.
  5. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tofu cubes in a single layer for 2-3 minutes per side until deep golden brown. Remove tofu and set aside.
  6. Add 1 tablespoon of oil to the same pan. Stir-fry red bell pepper, broccoli, and carrots until vibrant and snappy.
  7. Add minced garlic and cook for 30 seconds until fragrant.
  8. Return the crispy tofu to the pan and pour the peanut sauce over the mixture. Toss quickly until the sauce caramelizes and glazes the tofu and vegetables.