Peanut-Lime Tofu Stir-Fry



  • 1 block of organic extra firm tofu
  • Lime wedges, sesame seeds, and chopped roasted peanuts for garnish
  • 0.5 cup cherry tomatoes, halved
  • 2 kale leaves, stemmed and chopped
  • 2 large cloves of garlic, sliced
  • 1 jalapeno, sliced
  • 3 cup chopped/sliced veggies (like broccoli, carrot, zucchini, squash, shiitake mushrooms, bell pepper, onion)
  • 2 Tbsp sesame oil for tossing
  1. On a couple of folded kitchen towels, place the tofu block between two paper towels and weigh it down with a heavy object, like a cast iron skillet. Let the moisture be pressed out for 20-30 minutes. Preheat oven to 400 degrees. Cut up the dried tofu into one-inch pieces. In a bowl, gently toss the tofu with sesame oil and place on a baking sheet. Bake for 30 minutes, turning the pieces every ten minutes or so. Remove from the oven and set aside.
  2. Heat 2 tablespoons of olive oil/sesame oil in a wok or deep skillet on medium-high heat. Sautee the veggies in stages, starting with the ones that will take the longest. After a few minutes, add the jalapeno and garlic. After a few minutes, add the kale. After a few minutes, add the baked tofu. Spoon most of the sauce into the wok and stir well. Taste and add more sauce if desired. Last, stir in the cherry tomatoes and warm through.
  3. Serve stir-fry over brown rice. Sprinkle sesame seeds and chopped peanuts over the top and serve with a lime wedge.


  • 1 Tbsp sesame oil
  • 1 Tbsp honey
  • 2 tsp Sriracha
  • 2 garlic cloves, minced
  • 2 tsp minced ginger
  • 1 Tbsp chili paste
  • 2 Tbsp soy sauce
  • 0.5 cup peanut butter
  • Juice of 1 small lime
  1. Combine all of the sauce ingredients in a small bowl and set aside.

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