Vegan Tofu and Vegetable Peanut Stir-Fry

Toss the cubed tofu with cornstarch until evenly coated to ensure a crispy texture when cooked.

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

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the coated tofu and cook for 6 to 8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.

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

Reduce the heat to low. Pour the prepared peanut sauce and the cooked tofu back into the skillet with the vegetables.

Toss everything together gently until the sauce is heated through and coats all the ingredients evenly, about 2 minutes. If the sauce is too thick, splash in an extra tablespoon of water.

Serve warm over beds of cooked jasmine rice.