Ingredients

Tofu

• 2 (240g each) blocks of extra firm tofu
• 1 heaping Tbsp. of cornstarch
• 1/2 tsp. salt or to taste
• 1/2 cup button mushrooms (around 12 whole pieces), halved (can use other mushrooms or vegetable of choice)
• 1 onion, diced
• 2 Tbsp. oil for frying
• sesame oil for drizzling
• spring onions, sliced, for garnish

Peanut Sauce

• 3/4 cup vegetable broth
• 1 Tbsp. sesame oil
• 3 Tbsp. Barney Butter Bare Smooth Peanut Butter
• 3 cloves garlic, minced
• 1 Tbsp. sesame seeds 
• 1 Tbsp. coconut sugar or other sweetener (adjust according to desired taste)
• 2 1/2 Tbsp. soy sauce  or tamari (adjust according to desired taste)

Cornstarch Slurry

• 1 Tbsp. cornstarch
• 2 Tbsp. lukewarm. Water

Directions

Sauce: In a small bowl, mix all the ingredients for the sauce. Set aside.

Cornstarch Slurry: In another small bowl, mix together the cornstarch and water mixture. Set aside. 

Tofu

1. Dry the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Afterwards, slice tofu into 1" (2.5cm) cubes.
2. Sprinkle the salt on the tofu cubes. Add the cornstarch. Coat the tofu well.
3. In a large pan, heat around 1 1/2 tbsp of oil and then fry the tofu cubes until crisp and golden. You will need to rotate the tofu cubes to get each side crisp.
4. Take out the tofu from the pan and set aside.
5. In the same pan, sauté the onions and mushrooms in a little oil over medium high heat. Add in the sauce mixture. Add in the crispy tofu and cook the tofu  in the sauce until it boils. Lower the heat.
6. Give the cornstarch slurry a good mix since the starch tends to settle to the bottom. 
7. Pour in the cornstarch mixture while sirring. Mix until the sauce has thickened. Afterwards, turn off the heat.
8. Serve the tofu and then drizzle with a little sesame oil and add some spring onions, if desired.
9. Serve with a bowl of rice or noodles and enjoy while hot.