Easy Peanut Tofu

itdoesnttastelikechicken.com

Janis Miller

subheading: For the Tofu:

1 (350g/ 12.3oz) block extra firm tofu, drained, pressed, and cut into 1-inch cubes (see step 1)

2 tablespoons soy sauce, (gluten-free if preferred)

1 teaspoon sesame oil

¼ cup cornstarch

subheading: For the Peanut Sauce:

3 tablespoons natural peanut butter

1 tablespoon rice vinegar, (or sub apple cider vinegar or lime juice)

2 tablespoons soy sauce, (gluten-free if preferred)

1 tablespoons agave or maple syrup

2 teaspoons sesame oil

2 teaspoons Sriracha, (optional for spice)

1 clove garlic, minced or pressed

1 teaspoon fresh ginger, minced or grated

¼ cup roasted salted peanuts, roughy chopped

1 handful cilantro, roughly chopped

cooked rice, for serving (optional)

Directions at itdoesnttastelikechicken.com

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