With a sweet and spicy homemade coconut milk peanut sauce, this rich and satisfying tofu stir fry with broccoli and bell peppers is a quick weeknight dinner.
Drain tofu and wrap in paper towel. Place something heavy on top (I use a cast iron skillet), and let sit for about 15 minutes. Once pressed, cut into 1" cubes.
Heat 1 tablespoon of canola oil in a large frying pan over medium-high heat. Toss tofu in curry powder and ¼ teaspoon of salt. Add to pan in a single later. Cook until golden brown on each side. About 2-3 minutes per side, 12-15 minutes total. Turn down the heat if the tofu is browning too quickly. Remove from pan and set aside.
In a large bowl, whisk coconut milk with peanut butter, lime juice, garlic, soy sauce, and sriracha.
Add remaining canola oil, followed by broccoli, red pepper and remaining ½ teaspoon of salt. Cook for 2-3 minutes. Add coconut milk mixture, and cook another 2-3 minutes until vegetables are tender and sauce has thickened. Return tofu to pan. Serve over rice with cilantro.
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