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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Drain the tofu well in a colander. Press the tofu between paper towels to remove excess liquid. Cut into strips about 1 inch wide.
2. Whisk together the soy sauce, rice vinegar, peanut butter, agave, and water. Add Sriracha to taste. Slice garlic, ginger, and green onions.
3. Heat a dry wok over high heat for one minute. Add peanut oil and heat for 30 seconds. Cook ginger and garlic until fragrant, then remove. Add tofu, reduce heat to medium-high, and cook until browned on both sides, about 7-8 minutes.
4. Add the sauce to the tofu, reduce heat to low, and cook until the sauce thickens slightly. Remove from heat, transfer tofu to a plate, pour sauce over, and garnish with green onions. Serve hot.

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