📖 Instructions

1. First, lets get started by pressing the tofu: Wrap the block of tofu in paper towels and place a heavy object (like a cast iron skillet or a stack of books) on top. Press for at least 20 minutes to remove excess water. This step is crucial for getting crispy tofu. Don't skip it!
2. While the tofu is pressing, prepare the peanut sauce. In a medium mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup for a vegan option), sesame oil, chili garlic sauce, and grated ginger. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. I like mine to be pourable but still a bit thick and luscious.
3. Once the tofu is pressed, cut it into 1-inch cubes. In a separate bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them get extra crispy in the wok.
4. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and stir-fry until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the wok and set aside. Be careful not to overcrowd the wok, or the tofu will steam instead of fry.
5. Add the chopped garlic and vegetables (such as broccoli, bell peppers, and snap peas) to the wok and stir-fry for 3-5 minutes, until they are tender-crisp. Don't overcook them; you want them to retain some crunch.
6. Pour the peanut sauce over the vegetables and bring to a simmer, stirring constantly. Cook for 1-2 minutes, until the sauce has thickened slightly.
7. Add the crispy tofu back to the wok and toss to coat with the peanut sauce. Cook for another minute or two, until everything is heated through.
8. Garnish with chopped peanuts and sesame seeds. Serve hot over rice or noodles. If you're feeling fancy, add a sprinkle of chopped green onions for a pop of color.
9. Enjoy your Spicy Peanut Tofu Stir-Fry. Don't forget to take a picture and show off your culinary skills to the world. I can't wait to see what you create!