Spicy Vegan Peanut Butter Tofu with Sriracha

Directions

Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. Cut tofu into lengthwise strips about 1 inch wide. Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Rooster Sauce. Cut the pieces of garlic and ginger, and diagonally slice green onions. Heat the dry wok over high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant ; then remove and discard. Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes. When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. Remove pan from the heat. Transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices Serve hot. I’m guessing this would keep in the fridge and could be reheated on the stove, but it’s probably best freshly made.