Peanut butter tofu

Source (original recipe in comments)

Instructions

1. Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.
2. Drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
3. Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
4. In the meantime, prepare sauce by adding peanut butter, sesame oil, soy-sauce, sugar, and chilli garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavour as needed, adding more chilli garlic sauce for heat, sugar for sweetness, or soy sauce for saltiness.
5. Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10-15 minutes to saturate the tofu and infuse the flavour.
6. To the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for ~3 minutes until browned. The sauce will caramelise and may stick to the pan a bit – this is normal and adds more flavour to the dish. Stir with spatula, scraping up any caramelised bits.

Ingredients

• 340 g extra-firm tofu
• 2½ tbsp peanut butter (natural, salted)
• ¼ cup low sodium soy sauce (tamari for GF eaters)
• ¼ cup light brown sugar (honey and maple syrup are alternatives)
• 1½ tbsp toasted sesame oil
• ½ tsp chilli garlic sauce