Spicy Vegan Peanut Butter Tofu with Sriracha

Ingredients

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  3 tbsp or 45g

• Peanut butter

  Smooth style, without salt

  2 tbsp or 32g

• Raw Agave Nectar

  365 Everyday Value

  1 tbsp or 21g

• Water

  Plain, clean water

  2 tbsp or 30g

• Sriracha Sauce

  Trader Joe's

  6 tsp or 24g

• Garlic

  Raw

  3 clove or 9g

• Grated Ginger

  The Ginger People

  1 Tbsp or 15g

• Onions

  Young green, tops only

  2 stalk or 24g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. (You can do this several times if you need to.) Cut tofu into lengthwise strips about 1 inch wide.
2. Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce (Franks Red Hot Sauce works well too). (Start with a smaller amount of Sriracha, taste, and decide when it is hot enough.) Cut the pieces of garlic and ginger, and diagonally slice green onions.
3. Heat the dry wok (or heavy pan) over high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.
4. When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don't cook too long or the sauce will get too thick and won't pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices. Serve hot.

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