Peanut Tofu Stir-fry

Ingredients

• 14 ounces extra-firm tofu – drained and pressed 15 minutes
• 2 tbsp cornstarch – for tofu coating
• 2 tbsp peanut oil – for frying tofu
• 1 tbsp peanut oil – for stir-frying vegetables
• 1 medium carrot – thinly sliced on the bias
• 3 cups broccoli florets
• 1 medium red bell pepper – seeded and thinly sliced
• 2 cups sugar snap peas – trimmed
• 3 cloves garlic – minced
• 1 tbsp fresh ginger – finely grated
• 0.5 cup creamy peanut butter
• 0.25 cup soy sauce
• 0.5 cup water
• 2 tbsp rice vinegar
• 1.5 tbsp brown sugar – packed
• 2 tsp cornstarch – for sauce
• 1 tsp toasted sesame oil
• 0.5 tsp red pepper flakes
• 0.5 cup roasted peanuts – roughly chopped (for serving)
• 4 whole scallions – thinly sliced (for serving)
• 2 whole limes – cut into wedges (for serving)

Instructions

1. Wrap the tofu in a clean kitchen towel and press under a weight for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes, then toss gently with 2 tbsp cornstarch until evenly coated.
3. In a bowl, whisk together the peanut butter, soy sauce, water, rice vinegar, brown sugar, 2 tsp cornstarch, toasted sesame oil, and red pepper flakes until smooth; set the sauce aside.
4. Heat 2 tbsp peanut oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides, 8–10 minutes. Transfer the tofu to a plate.
5. Add the remaining 1 tbsp peanut oil to the wok. Add the carrot and broccoli and stir-fry until bright and just tender-crisp, 2–3 minutes. Add the red bell pepper and sugar snap peas and stir-fry until crisp-tender, 2–3 minutes more.
6. Push the vegetables to the sides to clear a space in the center. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
7. Return the tofu to the wok. Whisk the sauce again, pour it in, and toss to coat. Cook, stirring, until the sauce bubbles, thickens, and glazes the tofu and vegetables, 1–2 minutes.
8. Remove from the heat. Sprinkle with roasted peanuts and scallions, and serve with lime wedges for squeezing.