• 1 package extra firm tofu, about 15.5 ounces
• 3 teaspoons toasted sesame oil, divided
• 1 tablespoon tamari, or soy sauce (I like to use low sodium)
• 1 teaspoon garlic powder, divided
• 1 large red pepper, diced
• 1 1/2 cups diced carrots
• 2 cups small broccoli florets
• 1 cup snap peas, cut in half
• 1/2 yellow onion, diced
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• White rice or quinoa for serving, if desired.  I cooked 1 cup of basmati rice.
• Optional garnishes: green onion, cilantro, crushed peanuts, toasted sesame seeds

Ginger Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/2 cup + 3 tablespoons water
• 1 teaspoon toasted sesame oil
• 3 teaspoons tamari, or soy sauce
• 1 teaspoon pure maple syrup
• 1 teaspoon rice wine vinegar
• 1 clove garlic, finely grated
• 1 teaspoon finely grated fresh ginger
• Sriracha, to taste
• 1 pinch salt