• Drain and press the block of tofu to remove excess liquid. Press between two plates, weighted with a heavier object.
• Cut tofu in small cubes.
• Heat a few tbsp oil in a non stick skillet
• Once oil is hot, begin to brown the tofu. Stir occasionally to ensure that tofu is browned on all sides
• Once tofu is brown and crispy on the edges, add water chestnuts and peanuts. Stir to combine
• Add half of the peanut sauce and allow it to reduce for 1-2 minutes. It will begin to form a glaze. Stir well to ensure that the sauce doesn't stick to the bottom of the pan. Remove from flame.

Spicy Peanut Sauce

• In a blender or food processor, combine rice vinegar, soy sauce, maple syrup, ginger and peanut butter.
• Add about 1/2 cup of water and blend until smooth.
• Add additional water if needed. The sauce should resemble a salad dressing, but not overly runny.

Air Fryer Instructions

• Add the drained and pressed cubes of tofu to a mixing bowl and add 2 tbsp of corn starch or arrowroot starch.
• Add 2 tbsp oil of choice and 1 tsp salt and combine gently to not break the tofu apart.
• Add this as a one layer to an Air fryer. I used the Instant Vortex Air Fryer
• Set Air fryer to 400 Degrees and air fry for about 12 minutes, shaking the tray half way.
• Air fry for an additional 1-2 minutes if you desire extra crispy tofu.
• Once cooled, combine crispy tofu, water chestnuts and half the peanut sauce in a mixing bowl and mix well. Serve, reserving half of the peanut sauce to drizzle on top.