Vegan Peanut Butter Tofu Stir-Fry

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, grated ginger, minced garlic, and warm water until smooth. Set aside.

Pat the pressed tofu dry with paper towels and cut into bite-sized cubes. Toss the cubes gently in cornstarch until lightly coated.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden brown and crispy on all sides (about 6-8 minutes). Transfer the tofu to a plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets, sliced red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Reduce the heat to low. Return the crispy tofu to the skillet with the vegetables.

Pour the peanut sauce directly over the tofu and vegetables. Toss gently for 1-2 minutes until the sauce is heated through and coats everything evenly.

Remove from heat, garnish with sesame seeds, and serve warm over cooked rice or noodles.