Coconut and Jersey Greens Stir Fry with Tofu and Peanut Sauce

Press the tofu to remove excess water. Cut into cubes.

In a wok or large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant.

Add the sliced red bell pepper and broccoli florets to the skillet and cook for 3-5 minutes, or until slightly tender.

Add the mixed Jersey greens to the skillet and cook until wilted, about 3-5 minutes.

Pour in the coconut milk and bring to a simmer. Stir in the peanut butter, maple syrup, lime juice, tamari, and sriracha. Mix well until the peanut butter is fully incorporated and the sauce is smooth.

Return the tofu to the skillet and stir to coat with the peanut sauce.

Cook for another 2-3 minutes, allowing the flavors to meld.

Serve immediately, garnished with toasted sesame seeds and sliced green onions.