Peanut Butter Tofu Stir Fry Recipe

Heat oil in a frying pan over medium-high heat. Toss cubed tofu in cornstarch to lightly coat, shaking off any excess. Fry tofu until golden and crisp before transferring to a plate. Set aside. 

In a separate pan, heat the 2 tablespoons oil on medium-high heat and add onions, peppers, and cabbage. Cook until cabbage is soft. Add bok choy and cook until wilted but still crisp.

Add tofu to the vegetables and pour peanut butter mixture until everything is coated. Serve hot over a bed of steamed multigrain rice in a bowl.

To make the peanut sauce: Mix peanut butter, hoisin, mirin, patis, and water in a saucepan over medium heat. Stir until thickened. Set aside until ready to use. Drizzle liberally as desired.