Rainbow Peanut Butter Tofu Stir-Fry

connoisseurusveg.com

Wendy Hippe

subheading: FOR THE PEANUT SAUCE:

¼ cup creamy natural peanut butter

¼ cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon maple syrup

1 ½ tablespoons rice vinegar

1 teaspoon sriracha sauce (or to taste)

3 garlic cloves, minced

1 teaspoon freshly grated ginger

About ⅓ cup water, as needed

subheading: FOR THE STIR-FRY:

2 tablespoons peanut oil (or high heat oil of choice)

1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed and cut into 1 inch cubes

2 medium scallions, white and green parts separated and chopped

2 cups snow peas

2 medium carrots, julienned

1 medium red bell pepper, cut into strips

¼ cup roasted peanuts, roughly chopped

subheading: FOR SERVING:

cooked rice

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