Spicy Thai Peanut Tofu Stir-fry

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (14 ounces) of extra-firm tofu for 30 minutes, then cut it into 1-inch cubes and pat dry with paper towels.

2. 2

   In a medium bowl, whisk together 0.5 cup creamy peanut butter, 0.25 cup low-sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 tablespoon sriracha, and 0.25 cup water until smooth.

3. 3

   Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat, then add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides; remove the tofu and set aside.

4. 4

   Add 1 tablespoon grated fresh ginger and 2 cloves minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

5. 5

   Stir in 1 small sliced yellow onion, 2 medium sliced bell peppers, and 2 cups broccoli florets, cooking for 5-7 minutes until vegetables are tender-crisp.

6. 6

   Return the cooked tofu to the skillet with the vegetables and pour the entire peanut sauce mixture over everything, tossing gently to coat.

7. 7

   Simmer the stir-fry for 3-5 minutes, allowing the sauce to thicken slightly, and ensure all ingredients are thoroughly heated through before serving.