- 1 block firm or extra-firm tofu (14 oz), drained and pressed
- 2 tbsp cornstarch (for crispy tofu)
- 2 tbsp vegetable oil (for frying)
For the sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp maple syrup (or agave)
- 1 tsp chili paste or sriracha (adjust to your spice preference)
- 2 tbsp water
- 1 tsp cornstarch (optional, for thicker sauce)
For the stir-fry:
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper, diced
- 1/2 onion, sliced
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 dried red chilies (optional, for extra spice)
- 1/2 cup chopped green onions (for garnish)
- Cooked rice or noodles (for serving)
Preparation:
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