|450 g firm tofu, diced|
|2 tablespoons (30ml) vegetable oil|
|2 shallots or 1 small onion finely chopped|
|2 cloves garlic, chopped|
|2 tbsp (30ml) soy sauce|
|2 tbsp (30ml) ketchup|
|1/4 cup (60ml) peanut butter|
|1 tbsp (15ml) maple syrup|
|1 cup (250ml) vegetable stock|
|1/2 tsp (2.5ml) Sriracha sauce or 1/4 tsp of crushed red peppers|
1 In a saucepan, heat the vegetable oil.
2 Add shallots and chopped garlic. Saute 2 minutes.
3 Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. Mix well.
4 Add tofu, bring to a boil and let the sauce reduce and thickens.5Serve over rice and garnish with chopped scallions, coriander leaves or microgreens.