Crispy Tofu & Vegetable Peanut Stir-Fry

Ingredients

• 1 block Extra-firm Tofu
• 1 whole Red Bell Pepper
• 1 cup Shredded Carrots
• 1 cup Snap Peas
• 3 tbsp Creamy Peanut Butter
• 2 tbsp Tamari
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Sriracha
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 1 tbsp Cornstarch
• 1 tsp Sesame Oil
• 2 tbsp Vegetable Oil
• 2 cups Jasmine Rice
• 3 whole Green Onions

1. 1Cook jasmine rice according to package directions.
2. 2Toss tofu cubes with cornstarch. Heat vegetable oil in a large skillet over medium-high heat. Cook tofu 5–6 minutes until golden and crispy. Remove.
3. 3In the same skillet, stir-fry bell pepper, carrots, and snap peas 3 minutes. Add garlic and ginger, stir 30 seconds.
4. 4Whisk peanut butter, tamari, rice vinegar, maple syrup, sriracha, sesame oil, and 3 tbsp water. Pour into the skillet. Return tofu. Toss 1–2 minutes until sauce thickens and coats everything.
5. 5Serve over rice topped with green onions. Season with salt to taste.