Ingredients: For the Tofu: 1 block firm tofu, pressed and cut into cubes 2 tbsp soy sauce 1 tbsp maple syrup 1 tsp garlic powder 1 tsp smoked paprika For the Vegetable Medley: 1 cup locally sourced heirloom carrots, thinly sliced 1 cup snap peas 1 red bell pepper, julienned 1 zucchini, spiralized For the Sauce: 1/4 cup peanut butter 2 tbsp lime juice 1 tbsp soy sauce 1 tbsp local honey or agave syrup Warm water to thin Garnish: Sesame seeds Fresh cilantro Edible flowers Cooking Process: Marinate the Tofu: Combine soy sauce, maple syrup, garlic powder, and smoked paprika in a bowl. Toss the tofu cubes in the marinade and let sit for 30 minutes. Pan-fry the tofu until all sides are golden brown. Sauté the Vegetables: Quickly sauté the carrots, snap peas, bell pepper, and zucchini until just tender. Prepare the Sauce: Whisk together peanut butter, lime juice, soy sauce, and honey. Add warm water until the sauce reaches desired consistency.