Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or 3 tbsp water to thin the sauce and briefly cover to steam.

In a small Mixing Bowl, whisk together the 3 tbsp natural peanut butter creamy, 2 tbsp soy sauce or tamari for gluten-free, 1 tbsp sriracha adjust, 1 tbsp rice vinegar, Maple Syrup, 1 tsp sesame oil toasted, and 3 tbsp water to thin the sauce until smooth and pourable. Taste and adjust heat or sweetness as desired. Set aside.

Heat 2 tablespoons of 3 tbsp neutral oil such as avocado or vegetable oil, divided in a large Wok or Skillet over medium-high heat. Add the coated 14 oz extra-firm tofu pressed and cut into 1-inch cubes cubes in a single layer — do not crowd the pan. Cook undisturbed for 3–4 minutes until golden and crispy on the bottom, then flip and cook another 3–4 minutes until all sides are golden. Transfer to a plate and set aside.

Add the remaining 1 tablespoon of 3 tbsp neutral oil such as avocado or vegetable oil, divided to the same Wok over high heat. Add the 2 cups broccoli florets cut into bite-sized pieces and 2 medium carrots julienned or thinly sliced first and stir fry for 3 minutes until just starting to soften. Add the 1 medium red bell pepper thinly sliced, 3 cloves garlic minced, and 1 tsp fresh ginger grated and stir fry for another 2 minutes until fragrant and the vegetables are crisp-tender.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.