Vegan Hot Brussels Sprouts and Tofu Stirfry

Ingredients

• ¾ cup vegetable broth
• ¼ cup coconut aminos
• 1 tsp. sesame oil
• 2 tsp. rice wine vinegar
• 2 tsp. grated fresh ginger
• 2 garlic cloves, minced
• ¼ tsp. red pepper flakes, or to taste
• 1 tbsp. cornstarch
• 4 tbsp. avocado oil, or other sauté oil (divided)
• 14 oz. package firm or extra firm tofu, excess liquid squeezed out
• Pinch of salt
• Pinch of black pepper
• ½ medium yellow or white onion, diced
• 1 small red bell pepper, sliced into thin strips
• 1 jalapeno, cut in half lengthwise, deseeded and cut into thin strips
• 1 small to medium zucchini, cut into thin half-moon shapes
• 1/3 cup peanuts
• 1 ½ cup Paisley Farm Hot Brussels Sprouts, cut in half lengthwise (or left whole if they are small sprouts)
• 3 green onions, diced
• Rice for serving, optional
• Sesame seeds and sliced green onions for garnish, optional