Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Meanwhile, peel and mince garlic; place in a medium bowl along with soy sauce, oil, and crushed red pepper. Whisk to combine the marinade.

Step 3

Medium dice tofu, add to the bowl with the marinade, toss to coat, and set aside.

Step 4

While the tofu marinates, wash and dry the fresh produce.

Step 5

Peel and mince ginger; place in a small bowl.

Step 6

Juice lime into the bowl with the ginger; add peanut butter, soy sauce, water, maple syrup, and spices. Whisk to combine the peanut sauce and set aside.

Step 7

Place oil, soy sauce, vinegar, maple syrup, and chili-garlic sauce in a large bowl; whisk to combine the dressing and set aside.

Step 8

Preheat a large skillet over medium-high heat.

Step 9

Once the skillet is hot, add oil and swirl to coat the bottom. Add tofu and marinade; stir-fry until browned on all sides, 6-7 minutes.

Step 10

Meanwhile, trim and thinly slice bok choy crosswise into shred-like strips; add to the bowl with the dressing.

Step 11

Peel mangoes and slice flesh away from the pits, starting with the flat sides; large dice and add to the bowl.

Step 12

Add broccoli slaw to the bowl and toss to combine.

Step 13

Roughly chop peanuts.

Step 14

When the tofu is done, add peanut sauce, stir to combine, and cook until sauce is warmed through and tofu is coated, about 1 minute. Remove from heat.

Step 15

To serve, divide tofu stir-fry and slaw between plates. Sprinkle tofu with peanuts and additional crushed red pepper. Enjoy!