A velvety smooth sauce coats crispy bites of tofu in this veggie-forward weeknight meal.
Greg DuPree
This vegetarian main is one to blow you away.
The mix of flavors and textures makes this easy dinner a true weeknight winner.
Photo:Greg DuPree
Almond butter would work deliciously well if thats what you have on hand instead.
Rice is delicious served alongside but rice noodles are another excellent swap.
This recipe was developed by Catherine Jessee.
Meanwhile, cut tofu into 1-inch cubes.
Sprinkle tofu with 3/4 teaspoon salt.
Heat 1 tablespoon oil in a large nonstick skillet over medium high until shimmering.
Add tofu; cook until golden brown and crisp, about 5 minutes per side.
Transfer to a towel-lined plate.
Add 1 tablespoon oil to skillet.
Add peas; cook, stirring occasionally, until beginning to brown, 1 to 2 minutes.
Sprinkle with remaining 1/4 teaspoon salt, tossing to coat.
Mix peanut butter, syrup, vinegar, and sriracha in a medium bowl.
Gradually stir in 2 tablespoons warm water to make sauce pourable.
Add tofu and toss until well coated.
Serve tofu and vegetables over rice.
Sprinkle with sesame seeds.
2,000 calories a day is used for general nutrition advice.
