Peanut Tofu & Broccoli Stir-Fry with Crispy Crumb Topping

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 head broccoli, cut into florets
• 2 tablespoons NON-GMO AVOCADO OIL EXPELLER PRESSED (divided)
• 1/2 cup Creamy Peanut Butter
• 1/4 cup water or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1/4 cup Garlic & Herb Bread Crumbs

Steps

1. 1

   In a small bowl, whisk together Creamy Peanut Butter, water or vegetable broth, soy sauce, rice vinegar, and maple syrup or honey until smooth for the peanut sauce.

2. 2

   Heat 1 tablespoon NON-GMO AVOCADO OIL EXPELLER PRESSED in a large skillet or wok over medium-high heat. Add tofu cubes and cook, stirring occasionally, until golden and crispy on all sides (about 8-10 minutes). Remove tofu and set aside.

3. 3

   Add broccoli florets to the same skillet, adding a splash of water if needed, and stir-fry for 3-5 minutes until tender-crisp.

4. 4

   Return tofu to the skillet. Pour the peanut sauce over the tofu and broccoli, tossing to coat everything evenly. Cook for 2-3 minutes, allowing sauce to thicken slightly.

5. 5

   While the stir-fry cooks, in a separate small dry pan, toast Garlic & Herb Bread Crumbs over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant.

6. 6

   Serve the stir-fry immediately, garnished generously with the crispy toasted bread crumbs.