Spicy Vegan Peanut Butter Tofu with Sriracha

Ingredients

• 14-16 oz. firm or extra firm tofu
• 1 T peanut oil
• Several large garlic cloves, sliced
• Large piece of ginger root, sliced
• 2-3 T diagonally sliced green onions, for garnish
• 3 T soy sauce
• 3 T rice vinegar
• 2 T smooth natural peanut butter
• 1 T agave nectar
• 2 T vegetable stock or water
• 1 T Sriracha Rooster Sauce

Directions

1. Set the tofu in a colander in the sink and drain it thoroughly. Place the pieces between a double layer of paper towels, then press with your hand to pull out extra moisture. Repeat if the towels are still getting very wet. Slice the tofu lengthwise into strips about 1 inch wide.
2. In a bowl, whisk the soy sauce, rice vinegar, peanut butter, agave, and stock or water until combined, then stir in the Sriracha Rooster Sauce. Start with a little less Sriracha if you want to check the heat first, then adjust until it tastes right.
3. Slice the garlic and ginger, and cut the green onions on the diagonal.
4. Warm a dry wok or heavy pan over high heat for 1 minute. Pour in the peanut oil and let it heat for about 30 seconds.
5. Add the sliced ginger and garlic, and cook only until aromatic, about 30 seconds. Take them out of the pan and discard them.
6. Add the tofu, reduce the heat to medium high, and cook, turning the pieces frequently, until both sides are well browned, about 7-8 minutes.
7. Once the tofu is browned, pour in the sauce, lower the heat to low, and cook just until the sauce lightly thickens and clings to the tofu. Do not let it go too long, or it will become too thick to spoon over the tofu.
8. Take the pan off the heat. Move the tofu to a plate, spoon the sauce over the top, and finish with the green onion slices if using. Serve hot.