Step 1

Press- Remove the tofu from its package, drain all water, and sandwich between two paper towels and two plates. Place a heavy item like a can on the top plate. Press for at least 30 minutes.

Step 2

Cube- Cut the pressed tofu horizontally into three slabs, then cut into 1/2 inch cubes.

Step 3

Shake up sauce- In a small jar or salad dressing shaker, combine the peanut butter, soy sauce, water, maple syrup, sesame oil, red pepper flakes and ground ginger. Stir or shake up until smooth and completely combined.

Step 4

Sauté veggies- Heat oil in a large pan over medium heat. Add the veggies, and cook, stirring occasionally, for 5-7 minutes, until slightly tender and bright green. Transfer to a clean plate.

Step 5

Sauté tofu- add 1-2 more tablespoons of oil to the pan and add tofu. Cook for 10-15 minutes, turning as needed, until tofu is golden and crispy.

Step 6

Add sauce- Pour the sauce evenly over the tofu. Toss and heat sauce through for 1-2 minutes. Remove pan from heat so the sauce doesn't over-reduce.

Step 7

Serve- Enjoy the tofu with plenty of sauce served over rice with the sautéed veggies. You can also toss the veggies up in the sauce to help them warm back through.