Ingredients:

  • 16 oz extra firm tofu, pressed and torn into chunks
  • 3 tbsp cornstarch
  • 1/2 tsp sea salt
  • 2 tbsp avocado oil
  • 1/2 cup creamy natural peanut butter
  • 3 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 3 tbsp warm water
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 8 oz rice noodles

Instructions:

  1. Tear your 16 oz extra firm tofu into 1 inch chunks and pat them very dry with a clean kitchen towel.
  2. Toss the tofu chunks in a bowl with 3 tbsp cornstarch and 1/2 tsp sea salt until every piece is ghostly white and chalky.
  3. In a small jar, combine 1/2 cup peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sriracha, 1 tsp ginger, and 2 cloves garlic. Add 3 tbsp warm water and whisk until the sauce is velvety and pours easily.
  4. Heat 2 tbsp avocado oil in a large skillet over medium high heat. Add the tofu in a single layer and cook for 8-10 minutes, flipping occasionally, until the edges are golden brown and shatter crisp. Remove and set aside.
  5. In the same pan, add the 2 cups broccoli and 1 red bell pepper. Stir fry for 4-5 minutes until the broccoli is bright green but still has a snap.
  6. While veggies cook, soak 8 oz rice noodles in hot water until they are tender but not mushy. Drain well.
  7. Add the noodles and the fried tofu back into the skillet with the vegetables.
  8. Pour the peanut sauce over everything and toss gently for 1-2 minutes until the sauce bubbles and coats every noodle.
  9. Top with chopped green onions and serve immediately while the tofu is at its peak crunch.