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1. Press the tofu briefly by patting it dry and squeezing gently between paper towels, then cut it into bite-sized cubes.
400 g extra-firm tofu
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2. Cut the broccoli into small florets and slice the stems thinly; slice the red bell pepper and carrot into thin strips.
2 head broccoli,
1 piece red bell pepper,
1 piece carrot
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3. Mince the garlic and fresh ginger, and thinly slice the green onion, separating white and green parts.
3 clove garlic,
1 tbsp fresh ginger,
3 piece green onion
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4. In a bowl, whisk together the peanut butter, tamari, water, rice vinegar, maple syrup, red pepper flakes, cornstarch, and juice from half the lime until smooth and pourable, adding a splash more water if needed.
0.5 cup creamy natural peanut butter,
0.2 cup tamari (gluten-free soy sauce),
0.3 cup water,
1 tbsp rice vinegar,
1 tbsp maple syrup,
0.5 tsp red pepper flakes,
2 tsp cornstarch,
0.5 piece lime
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5. Season the tofu lightly with salt and black pepper. Heat half of the neutral oil in a large skillet or wok over medium-high heat, add the tofu in a single layer, and cook until golden and crisp on most sides, turning occasionally, then transfer to a plate.
400 g extra-firm tofu,
1 tbsp neutral oil,
0.2 tsp salt,
0.2 tsp black pepper
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6. Add the remaining neutral oil to the skillet, then add the broccoli, carrot, and the white parts of the green onion. Stir-fry over medium-high heat until the vegetables are bright and just tender-crisp, adding a splash of water and covering briefly if the pan gets too dry.
2 head broccoli,
1 piece carrot,
3 piece green onion,
1 tbsp neutral oil,
0.3 cup water
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7. Add the red bell pepper, garlic, and ginger to the pan and stir-fry until fragrant, about 1 minute.
1 piece red bell pepper,
3 clove garlic,
1 tbsp fresh ginger
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8. Return the tofu to the pan, pour in the peanut sauce, and toss to coat. Cook, stirring, until the sauce thickens and clings to the tofu and vegetables, then turn off the heat and stir in the sesame oil and a squeeze of lime juice.
400 g extra-firm tofu,
1 tsp toasted sesame oil,
0.5 cup creamy natural peanut butter,
0.5 piece lime
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9. Transfer the stir-fry to plates, sprinkle with the green parts of the green onion, chopped roasted peanuts, and cilantro, and serve hot.
3 piece green onion,
0.2 cup roasted peanuts (garnish),
0.2 cup fresh cilantro (garnish)
