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Peanut Tofu Stir-Fry with Broccoli and Sweet Potato

Name: Peanut Tofu Stir-Fry with Broccoli and Sweet Potato
Yield: 1 bowl (about 21 oz)
Ingredients: 1 1/2 cups (280 g) jasmine rice, rinsed; 2 1/4 cups (540 ml) water; 2 blocks (14 oz / 397 g each) extra-firm tofu, pressed and cut into 1-inch (2.5 cm) cubes; 2 tbsp cornstarch; 2 tbsp neutral oil; 1 medium sweet potato, peeled and cut into 1/2-inch (1.5 cm) cubes; 1 large head broccoli, cut into florets; 3 garlic cloves, minced; 1-inch (2.5 cm) piece fresh ginger, grated; 1/3 cup (85 g) creamy peanut butter; 1 cup (240 ml) light coconut milk; 3 tbsp soy sauce or tamari; 1 tbsp maple syrup; 1 lime, juiced; 1 tsp sriracha, optional

Crispy golden tofu, broccoli and sweet potato in a creamy peanut-coconut sauce, served over jasmine rice. Completely plant-based.

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