2 packages of extra firm tofu
2 tbsp vegetable oil
2 tbsp soy sauce
2 medium bell peppers, cut into small strips
3 tbsp smooth peanut butter
2 tbsp lime juice
1 tbsp chili garlic sauce
1 tbsp light brown sugar
4 sprigs cilantro
Preheat oven to 450. Slice tofu into 6 rectangles, press.
In a wide shallow container, whisk together 1 tbsp each of oil and soy sauce. Dip tofu lightly on all sides. Brush two rimmed baking sheets with remaining tbsp oil. Place tofu and peppers on sheets.
Bake 10 minutes, turn, bake until tofu GBD and peppers char, 10-15 minutes longer.
In small sauce pan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3tbsp water, remaining soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish (if desired) with Cilantro.