Tofu Stir-Fry with Maple-Peanut Sauce

Tofu Stir-Fry

• 16 oz firm tofu, chopped into small cubes
• 3 tbsp all-purpose flour
• 1/4 t vegetable oil
• Salt and pepper, to taste

Maple-Peanut Sauce

• 1/2 cup hot water
• 1/4 cup natural peanut butter
• 2 tbsp maple syrup (preferably very dark syrup for its strong flavour)
• 2 tbsp sodium-reduced soy sauce
• 2 c. à thé fish sauce (optional)
• 1 tbsp fresh ginger, peeled and grated
• 2 c. à thé sesame oil
• 2 c. à thé Sriracha sauce
• Juice and zest of one lime
• 2 cloves garlic, finely minced

Sides

• 9 oz rice vermicelli
• 1 1 tbsp vegetable oil
• 4 - 6 cups your choice of vegetables (onions, carrots, broccoli, celery, mushrooms, bell peppers, etc.), sliced thinly.

Tofu Stir-Fry

1. In a large bowl, flour the tofu cubes.
2. In a large wok, heat the oil over medium-high heat. Add the tofu and fry until lightly browned. Season with salt and pepper. Set aside on absorbent paper to drain.

Maple-Peanut Sauce

1. In a bowl, combine all sauce ingredients. Set aside.

Sides

1. Bring a large pot of water to the boil and cook vermicelli according to package instructions. Drain.
2. While the vermicelli cooks, heat oil over medium-high in the wok. Sauté the vegetables for 5 minutes, or to desired tenderness. Add the tofu and fry another minute.
3. Now add the sauce to your tofu-vegetable mixture, coating all ingredients well.
4. When ready to serve, put a portion of vermicelli into the bottom of each bowl and top with the tofu-veggie mixture.