Stir Fry Tofu and Cauliflower in Peanut Sauce

This asian inspired recipe is relatively easy and not a huge chore to make even after a long day of work. Crispy tofu and veggies can be achieved by baking in the oven, but I find that pan frying them is a bit faster and allows you to cook them just as much as you want. Very easy, very quick.. and achieves that crunchy crispy texture... yum!

Ingredients:

olive oil
16 oz tofu
1-2 heads of cauliflower (I used local purple cauliflower!)
optional- other veggies such as bok choy or broccoli, or cooked rice to serve with

For the peanut sauce (recipe derived from Minimalist baker):

1.5 tbsp sesame oil
1/4 cup soy sauce or liquid aminos
1/4 cup light brown sugar
1/2 tsp chili garlic sauce (or a combo of chili powder and garlic worked fine for me)
2.5 tbsp peanut or almond butter

Directions:

Put a frying pan on high heat and fill with a thin layer of olive oil (I love using a salad sprayer to coat the pan, and it works well to refill pan when it gets dry, and fully coat whatever I am frying). Cut tofu into small rectangles that are thin, so it can cook all the way through and still get well coated in a crispy outer layer. Put a few tofu chunks in the pan at a time and fry on both sides until golden brown and crispy. Push each piece down with a spatula to get it to sizzle. When done on both sides, throw into a serving dish. You can add more oil into your pan as needed. Once all the tofu is done, or if you'd like you can alternate, by tossing in some chopped cauliflower florets (cut small). Fry these babies, flipping a few times so that the outer edges are browned and crispy. Toss into your serving platter with the tofu.

Blend all the sauce ingredients together in a food processor. Drizzle over the tofu and veggies when they're done frying. If you choose to cook some rice, you can layer your rice underneath (and may want to double the sauce recipe to evenly coat everything all the way through).

Enjoy!