1 Tbsp peanut oil (avocado or olive may be substituted)
For the sauce
3 Tbsp Skinny Latina Marinade
1 Tbsp Low Sodium soy Sauce
1 Tbsp peanut butter
3 Tbsp brown sugar
1 clove garlic finely minced
1 Tbsp chili garlic sauce
1 Tbsp toasted sesame oil
Directions
Wrap tofu in paper towel and place something heavy over it (like a cast iron skillet)- for 45 to 60 min.
Cut tofu into small cubes
Place tofu pieces in a single layer on a lightly greased baking sheet.
Place in a 375 degree oven for 30 to 45 min or until golden brown.
Cook rice according to package directions and set aside (this can de done in advance- even the night before)
In a bowl combine Skinny Latina marinade, soy sauce, peanut butter, 1 clove garlic, chili sauce, brown sugar, toasted sesame oil and whisk until well combined
In a large skillet, heat a tablespoon of peanut, avocado, or olive oil over medium high heat. Add vegetables and cook for 3 to 4 min. Add the rice and continue stirring until well combined. Add about half the sauce and stir well. Toss the tofu with the remaining sauce. Remove tofu from sauce reserving the remaining sauce. Add tofu to rice and top with chopped peanuts and cilantro. Serve with the extra sauce on the side.
