Ingredients:

This recipe makes 3 bowls!

1 pack (269g) Stir Fry Veggies

3 cups Frozen Cauliflower Rice

1 Block (16oz) Extra Firm Tofu

1 tsp baking powder

Sesame Seeds

1 tbsp olive oil

2 tbsp Coconut Aminos

Marinade:

2 tbsp Coconut Aminos

1 tbsp Rice Vinegar

1 tsp Sesame Oil

Peanut Sauce:

4 tbsp Coconut Aminos

2 tsp Sesame Oil

2 tsp Agave

4 tbsp PB fit powder

Sprinkle of ginger powder and garlic powder

Sriracha (to taste)

Substitutions:

Coconut Aminos --> Soy Sauce

PB Fit --> Fresh Peanut Butter

Agave --> Honey or Maple Syrup

(substitutions will change nutrition facts)

Directions:

Step#1:

Press the moisture out of the Tofu using a clean towel. Then cut it up into cubes.

Step#2:

In a medium bowl, coat the tofu in the baking powder, then, in a small mixing bowl, mix the marinade ingredients and leave your tofu to marinade in the sauce for 15 minutes.

Step#3:

While the tofu marinates, heat up your cauliflower rice as directed on the package, then mix in some salt and pepper.

Step#4:

In a large pan sauté your stir fry veggies with salt, pepper, garlic powder and 2 tbsp of soy sauce or coconut aminos.

Step#5

After the tofu marinates, air fry it at 400F for 15 minutes, or bake it at 350F until crispy. While it cooks prepare the sauce by mixing all of the "Peanut Sauce" ingredients in a small bowl.

Step#6

Once the tofu is ready, coat it in the peanut sauce.

Step#7

Divide the rice, stir fry, and tofu into 3 bowls 

(nutrition facts vary depending on your ingredients)