Spicy Peanut Tofu

1

Drain and press your tofu, removing any excess water. Cut into 1-inch cubes and coat in cornstarch, making sure the cubes are fully coated.

2

In a bowl combine the peanut butter, sesame oil, tamari, maple syrup, ginger and chili oil. Taste and adjust seasoning to your liking (add more hot sauce if you like, or more maple syrup), slowly incorporate water until the sauce has a smooth and drippy consistency (you may not need all of the water) and set aside.

3

In a nonstick skillet, heat your avocado oil on medium heat, once hot add your tofu and let brown on all sides, about 3 minutes each side. Remove from the pan once fully brown and drain off any excess oil on a paper towel.

4

4. Wipe the skillet clean and add your tofu back on medium heat, add half of your peanut sauce and coat the tofu until crispy. Serve immediately with the rest of the sauce drizzled on top. Enjoy!

5

Notes: I prefer crunchy peanut butter but smooth works here too, as well you can try almond or cashew butter if you have a peanut allergy. If you can’t find chili oil, chili garlic sauce or sriracha work here as well.