Peanut Sauce Tofu

Drain and press the tofu and then cut into bite sized pieces.

Heat the oil in a large skillet and once hot, add in the bell pepper, broccoli, and cabbage. Sauté until the veggies begin to soften, about 8 minutes. Set aside.

Meanwhile, make the sauce by adding all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together, you just need to finely mince the garlic and ginger beforehand.

In the same skillet, add in the tofu. Sauté for about 10 minutes, turning every few minutes, so that it gets golden brown on most of the sides. You can also cook the veggies and tofu in 2 separate skillets, if you’d like the meal to be ready faster.

Turning the heat down to low, pour half of the peanut sauce over the tofu and cook, stirring constantly for 2 minutes. As desired, you can toss the veggies in the skillet as well but I like to serve them separately and simply drizzle some of the peanut sauce over the veggies.

Serve the tofu and veggies together with an extra drizzle of peanut sauce, green onion, and a nice sprinkle of sesame seeds. ENJOY!

Add any leftovers to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.