Broccoli and Snow Pea Stir-Fry with Pineapple and Baked Tofu

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Step 1

Preheat oven to 350°F. Wrap tofu in a clean absorbent towel and set something heavy on it to press out the liquid. Let sit for 20 minutes. Cut tofu into ½-inch pieces and place on baking sheet lined with parchment paper or a nonstick silicone mat. Bake for 30 minutes until golden and firm.

Step 2

Meanwhile, mash and whisk together water, peanut butter, arrowroot powder, ginger, coconut aminos, lime juice, and spices until smooth and well-combined. Pour into a bowl, add baked tofu, and marinate for 5 minutes, stirring occasionally.

Step 3

Add ¼ cup water to a large pan or wok and when hot, add the broccoli florets, cover, and cook for 4 minutes, stirring occasionally and adding additional water as needed to prevent sticking. Add the snow peas, red bell pepper, and mushrooms, cover, and cook for an additional 4 minutes or until vegetables are crisp tender. Stir in pineapple, scallions, tofu, and desired amount of marinade and cook until heated through. Sprinkle with sesame seeds before serving.