-Peanut Butter -Sriracha -Brown Sugar -Lime -Soy Sauce -Garlic -Vegetable Broth
-Extra Firm Tofu -Sesame Oil -Cornstarch -Cooking Oil -Frozen Vegetables -Cooked Rice -Cilantro
Make the peanut sauce first so the flavors have a little time to blend. Whisk together natural peanut butter, sriracha, brown sugar, lime juice, soy sauce, garlic, and vegetable broth. Set the sauce aside.
Press block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.
Next, whisk together soy sauce, toasted sesame oil, and cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.
Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.
Heat cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.
Add another cooking oil to the skillet, then once hot add frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.
Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.
Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.