1/4 tsp xantham gum or 1 TB cornstarch, dissolved in 2 TB water
for the dish
1 block tofu
6 oz. bella mushrooms, quartered
2 shallots, sliced
4 cloves garlic, sliced
1/4 cup unsalted peanuts, crushed
3 scallions, green portion only, cut on the bias
Cut the tofu into 4 slabs, then cut each slab in half twice to create dice-sized tofu cubes. Line in a single layer in a glass pyrex dish and place into the freezer for at least 4 hours.
Remove it from the freezer, tipping it over to gently remove the tofu. Let it defrost slighty for about a half an hour and then press it for an hour.
In the same pyrex dish, whisk the peanut oil with the soy sauce and ginger. Place the tofu into the marinade, flipping over as needed to ensure coverage. Place in the refrigerator to marinate for at least 4 hours.
To make the sauce, place the first four marinade ingredients into a small saucepan over medium heat. Once it begins to slightly bubble, add the agave and peanut butter and whisk until well combined. Whisk in the xantham gum or cornstarch slurry. Turn the heat to low, stirring occasionally.
Heat some of the peanut oil in a large skillet over medium-high heat. Add the tofu cubes and saute on each side for about two minutes, or until well-browned. Remove from the skillet and place aside in a bowl.
Add the mushrooms to the skillet, using a bit more peanut oil as needed until slightly browned, about 7 minutes. Remove from the skillet and add it to the bowl with the tofu. Lower the heat to medium and saute the shallots in a small amount of peanut oil for about 3 minutes. Add the garlic to the skillet and saute for a minute more. Remove from the skillet.
Throw the peanuts into the skillet (don’t add any extra oil at this point) and toast for about two minutes, making sure they do not scorch. Remove from the skillet into separate small bowl.
To serve, add all of the skillet components into serving bowls. Top with the sauce, toasted peanuts, sesame seeds and scallion tops.