Cut the tofu into cubes.

Add the tofu into a skillet with about 7g of the oil (a little more than half). Cook the tofu on a medium low heat. Allow the tofu to sit for 3-4 minutes per side. This will help it get extra crispy.

In a separate pan add the remaining oil, bok choy, cabbage and string beans. You can also add a splash of water. Cook for 5-7 minutes. Vegetables should be softened but still slightly crisp.

To prepare the sauce add the peanut butter, maple syrup, non-dairy milk and sriracha to a bowl. Whisk until smooth.

Once the tofu and vegetables are done remove from the heat.

The vegetables add the soy sauce and garlic powder. Stir to coat.

Add about ⅓ of the peanut sauce to the tofu. The heat from the pan will help to thin out the sauce a bit making the tofu easily coated.

Then add another ⅓ of the sauce to the vegetables and mix well.

When ready to eat add the vegetables underneath and tofu on top.

Drizzle remaining peanut sauce and garnish with green onion and sesame seeds.