Tofu Stir-Fry with Peanut Sauce
Drain a 14-16-oz. package of firm tofu and wrap in several layers of paper towels; let drain for 20-30 minutes. Discard paper towels. Cut tofu block in half diagonally, then place both halves, cut edge down, on a cutting board. Slice each wedge lengthwise into three 1/2"-thick triangles. Season each piece lightly with salt and dredge in 1/2 cup cornstarch to coat. Heat 1/4 cup peanut oil in a 10" pan over medium-high heat until oil is hot but not smoking, 2-3 minutes. Add tofu and cook until golden, 3-4 minutes per side; transfer to a plate. Add 1 tsp. each minced garlic and ginger to the pan; stir-fry until fragrant, about 30 seconds. Add 1 1/2 cups trimmed snow peas (about 1/2 lb.), 1 cup thinly sliced onion (1/2 medium onion), and 1 cup thinly sliced red and green bell peppers (each, 1/2 medium pepper). Stir-fry until crisp-tender, 2-3 minutes. In a small bowl, mix 1/4 cup peanut butter, 1/2 teaspoon toasted sesame oil, 1 tablespoon chili-garlic sauce, 2 tablespoon reduced-sodium soy sauce, and 3 tablespoon water. Add peanut butter mixture to pan and stir-fry until sauce comes together and vegetables are evenly coated. Return tofu to pan, turning to coat. Serve over brown rice and sprinkle with sliced scallions.
Image Credit: Ashley Rodriguez