Press & cook tofu: If using firm or extra-firm tofu, you’ll most likely want to press it a bit to remove excess water (if using super-firm tofu you can skip this step). Place tofu between a clean, double folded kitchen towel. Place a heavy book or pot over top to use as a press. Let set for at least 10 minutes, and up to 30 minutes. Once done, slice tofu into 1 inch pieces, about 1/4 inch thick. Heat a pan over medium heat, with 2 teaspoons of oil, twirl the pan to coat with oil. Place tofu in pan and cook about 4 – 5 minutes, flip, sprinkle with a little garlic powder and cook another 4 – 5 minutes. The time given here is for super-firm tofu. If using firm or extra-firm, you’ll most likely need to cook about 4 minutes longer on each side. Tofu will be ready when golden on both sides. Set aside.

Mix dressing: In a small bowl, combine the ingredients for the dressing and mix well. Add water 1 tablespoon at a time to thin as needed. If dressing becomes to thin, add a little nut butter. Taste for flavor and set aside. Keep in mind that the flavors will mellow into each other as it sits. If using coconut amino’s, you may want to add a pinch of mineral salt. Taste again for flavor before mixing with vegetables.

Prep and cook vegetables: Once vegetables are prepped, heat wok or pan over medium-high heat. Add the bell peppers, carrots, green onions, cabbage and snow peas, cook stirring constantly for 2 minutes. We just want them to become ever so slightly softened (not too much). Add zucchini noodles and cook for 2 more minutes, stirring constantly to ensure everything cooks evenly. Remove from heat. Toss in tofu and cilantro, give a good stir. Add peanut dressing over top and mix well to coat.

Serve: Place portions in bowl and serve with lime wedges, chopped peanuts and optional bean sprouts. Easy, peasy – delicious!

Serves 2 generously or 3 smaller portions