Tofu Thai Peanut Stir-Fry

Instructions

1. Cook the Brown Rice: Add the brown rice, water, and kosher salt to a saucepan. Bring to a boil, reduce to low, cover, and simmer for 35–40 minutes, or until the rice is tender. Rest covered for 5 minutes, then fluff with a fork.1½ cups brown rice, 3 cups water, ½ tsp kosher salt
2. Prepare the Tofu: Remove the Marinated Tofu from the marinade and pat it dry. Cut into slabs for grilling or large cubes for crispy tofu.1 lb Marinated Tofu
3. For Grilled Tofu: Heat peanut oil in a grill pan or skillet over medium-high heat. Grill or sear the tofu for 3–4 minutes per side, until hot and browned.1 tbsp peanut oil, prepared tofu
4. For Crispy Tofu: In a shallow dish, whisk together the flour, cornstarch, and Vegetarian Chicken-Style Seasoning. Place the soy milk in a second shallow dish. Dip the tofu into the soy milk, dredge in the seasoned flour mixture, then shallow-fry in peanut oil for 2–3 minutes per side until crisp and golden.½ cup flour, ¼ cup cornstarch, 2 tbsp Vegetarian Chicken-Style Seasoning, ½ cup soy milk, peanut oil, prepared tofu
5. Stir-Fry the Vegetables: Heat the peanut oil in a large wok or skillet over high heat. Add the Thai Vegetables and stir-fry for 3–5 minutes, tossing constantly, until hot and crisp-tender.2 tbsp peanut oil, 6 cups Thai Vegetables
6. Add the Peanut Sauce: Add the Thai Peanut Sauce to the vegetables and toss for 1–2 minutes, just until the sauce is hot and evenly coating the vegetables. Taste and season lightly with kosher salt if needed.1¼ cups Thai Peanut Sauce, kosher salt
7. Garnish and Serve: Garnish with toasted sesame seeds, scallions, cilantro, crushed peanuts if desired, and lime wedges. Serve immediately.sesame seeds, scallions, cilantro, crushed peanuts, lime wedges