Makes four servings
Prep time: 20 minutes
Cook time: 10 minutes
INGREDIENTS
- 2 tbs. fish sauce
- 3 tbs. fresh lime juice
- 2 tbs. sucanat
- 3 tbs. peanut butter
- 1/2 tsp. red-pepper flakes
- 1 tbs. plus 2 tsp. avocado oil
- 5 cups diced vegetables (broccoli, cauliflower, carrots, snow peas, bell peppers, cabbage, or asparagus)
- 1 14-oz. package extra-firm tofu, drained
- 2 large scallions, sliced
DIRECTIONS
- Wrap tofu in a kitchen towel; press gently and allow tofu block to stand 15 minutes while the towel wicks away excess moisture. Unwrap and place the block on a cutting board; cut it into ½ inch cubes.
- In a small bowl, whisk fish sauce, lime juice, sucanat, peanut butter, and red-pepper flakes.
- Place a wok or large skillet over medium-high heat for one minute, then add 1 tablespoon avocado oil. Let heat for a few seconds, then add any harder vegetables like broccoli, cauliflower, or carrots. Cook, stirring frequently, until the veggies are beginning to soften, about five minutes. Add any softer vegetables like snow peas, bell peppers, cabbage, or asparagus. Continue to cook, stirring frequently, until all veggies are crisp but tender, about another three to five minutes. Transfer to a large bowl.
- Add 2 teaspoons avocado oil to the skillet. Add tofu and stir-fry until golden brown, about three to four minutes.
- Stir the reserved sauce mixture again and drizzle over the tofu. Stir immediately, as the sauce will thicken quickly. Add the vegetables and stir to rewarm, then serve — or serve over your choice of noodles — or zoodles! — or rice. Top with sliced scallions.
