Ingredients

The following ingredients have 4 Servings
  • 1/4 cup creamy natural peanut butter
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sriracha sauce ((or to taste))
  • 3 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • About 1/3 cup water, (as needed)
  • 2 tablespoons peanut oil ((or high heat oil of choice))
  • 1 (14 ounce or 400 gram) package extra firm tofu, (drained, pressed and cut into 1 inch cubes)
  • 2 medium scallions, (white and green parts separated and chopped)
  • 2 cups snow peas
  • 2 medium carrots, (julienned)
  • 1 medium red bell pepper, (cut into strips)
  • 1/4 cup roasted peanuts, (roughly chopped)
  • cooked rice

Instruction

  • To make the sauce, whisk the peanut butter, hoisin sauce, soy sauce, maple syrup, vinegar, sriracha, garlic and ginger together in a small bowl.
  • Begin whisking in the water, a bit at a time, just until the sauce is smooth and runny, but not overly watery.
  • Coat the bottom of a large skillet with oil and place over medium heat.
  • When the oil is hot, add tofu cubes in an even layer. Allow the to cook for about 10 minutes, flipping it once or twice, until browned and crispy on multiple sides.
  • Remove the tofu from the skillet and transfer it to a paper towel-lined plate.
  • Raise the heat to high. Add snow peas, carrots and bell pepper to the skillet.
  • Stir-fry until the veggies are tender-crisp and have deepened a bit in color, about 3 minutes.
  • Lower the heat to medium. Return the tofu to skillet, and add peanut sauce. Flip everything a few times until all ingredients are coated with sauce. Remove the skillet from heat.
  • Sprinkle the stir-fry with peanuts and the green parts of the scallions.
  • Divide the stir-fry onto plates with rice. Serve.