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Spicy Vegan Peanut Butter Tofu with Sriracha

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

14-16 oz. firm or extra firm tofu
1 T peanut oil
several large garlic cloves, sliced
large piece of ginger root, sliced
2-3 T diagonally sliced green onions (for garnish)

Sauce Ingredients:
3 T soy sauce (reduced sodium is fine)
3 T rice vinegar (not seasoned rice vinegar)
2 T smooth natural peanut butter (use the lowest sugar
peanut butter you can find, I like Adams 100% Natural Peanut Butter)
1 T agave nectar (I like raw agave nectar)
2 T vegetable stock or water
1 T Sriracha Rooster Sauce (more or less to taste)

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.

Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce. (I would 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.

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.

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 (if using.) Serve hot.

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