Tangy Almond and Tofu Stir-fry

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Wrap tofu in a clean, absorbent towel and press under something heavy to remove excess moisture.

After the oven preheats, unwrap tofu and cut into small cubes.

Place tofu on the baking sheet in an even layer and bake for 30 minutes until crispy on the edges.

In a small bowl, combine one tablespoon sesame oil, tamari, maple syrup, almond butter, lime juice, and chili garlic sauce. Whisk to merge the flavors.

Marinate the baked tofu in the sauce for 5 minutes.

Heat a large skillet over medium heat. Add the tofu with some marinade, cook until brown and caramelized, then set aside.

In the same skillet, add remaining sesame oil, green beans, peppers and some marinade. Cover to steam for about 5 minutes. Then uncover, increase heat, and add remaining marinade and tofu. Stir for another 2 minutes.

Serve the stir fry over pre-cooked brown rice, adding more chili garlic sauce if desired.

Can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.