1. Press 150g firm tofu between paper towels to remove excess moisture. Cut into 1-inch cubes. 2. In a small bowl, whisk together 15g peanut butter, 15ml soy sauce, 5ml rice vinegar, 5g maple syrup, 5g sriracha, and 30ml water to make the peanut sauce. 3. Heat 5ml olive oil and 5ml sesame oil in a wok or large skillet over medium-high heat. 4. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden on all sides. Remove from wok and set aside. 5. Add 5ml olive oil to the wok. 6. Add 80g broccoli florets, 80g sliced bell pepper, and 50g julienned carrot. Stir-fry for 3-4 minutes until vegetables begin to soften. 7. Add 6g minced garlic and 5g grated ginger. Stir-fry for 30 seconds. 8. Add 150g spinach and stir-fry until wilted, about 1-2 minutes. 9. Return the tofu to the wok. 10. Pour the peanut sauce over the tofu and vegetables. Stir-fry for 1-2 minutes until everything is coated and heated through. 11. Serve over 100g cooked brown rice, garnished with 15g chopped peanuts, 10g sliced green onion, and 5g sesame seeds.