Kung Pao Tofu

0 Heat a large nonstick or cast iron skillet over medium heat! Lightly coat with cooking oil for extra crispy tofu!
1 Break the tofu into bite sized chunks and place into a bowl. Lightly sprinkle with arrowroot powder and toss to coat. Transfer to the skillet and cook for 10-15 minutes, tossing occasionally until golden and crispy. Remove and set aside.
2 Add the garlic, ginger and whites of the green onion to the skillet over medium heat and sauté for 60 seconds until fragrant, adding a splash of water as needed to deglaze. Add in the onion and peppers and sauté for 3-4 minutes.
3 While veggies are cooking, mix the crushed red peppers, coconut aminos, rice vinegar, maple syrup, chili garlic sauce and water + arrowroot powder in a jar.
4 Return the tofu to the skillet with the veggies and pour in the sauce, stirring until it thickens and coats the tofu and veggies in a saucy glaze. Toss in the peanuts and green onions and stir to combine. Sprinkle with sesame seeds.