1package extra firm tofudrained, pressed then cut into cubes
2eggsoptional
½cuppeas
½cupfinely diced carrots
½cupchopped zucchini
½cupchopped green onions
1tablespoontamari
2cupscooked brown rice
crushed peanuts for garnish
For the sauce:
3tablespoonstamari
2tablespoonsmaple syrup
1tablespoonpeanut butter
1tablespoonavocado oil
1clovegarlicminced
1-inchpiece of fresh gingerminced
2teaspoonschili garlic sauce
1teaspoonrice vinegar
1teaspoontoasted sesame oil
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper. Spread the pressed and cubed tofu out onto the baking sheet in a single layer and bake for 25-30 minutes until golden brown around the edges. The tofu should be firm to the touch.
While the tofu bakes, whisk together all the sauce ingredients in a large bowl. Once the tofu is baked, add it to the bowl with the sauce and toss gently to coat. Let the tofu sit in the sauce for 5 minutes to marinate.
Place a large skillet over medium heat. Once hot, use a slotted spoon to remove the tofu from the sauce, leaving most of the sauce behind in the bowl and add to the pan. Cook for 3-5 minutes until a deep golden brown on all sides. Remove the tofu to a plate and set aside.
If using eggs, crack them into the hot skillet, scramble with a spatula then push to the side.
Add the peas, carrots, zucchini and green onion to the pan and sauté for 2-3 minutes, stirring occasionally. Add the tamari to the skillet and give a quick stir.
Add the rice along with the tofu and remaining sauce. Stir everything together to combine and cook for another 3-4 minutes until heated through. Garnish with crushed peanuts and serve hot.