Drain liquid from tofu. Wrap block of tofu in a dish towel and place on a plate. Place another plate on top. Let rest for 20 minutes.
Cut tofu into 1-inch pieces and toss with cornstarch.
Meanwhile, prepare rice according to package directions. Cover to keep warm while preparing the remaining ingredients.
Heat Coconut Oil in a 10-inch nonstick skillet over medium heat. Add tofu and cook for about 10 minutes or until all sides are golden and crisp.
Add onion and bell pepper and cook for about 3-5 minutes more or until tender.
Stir in Sweet & Spicy Thai Chili Sauce and toss to coat.
Calories 420 , Carbs 60 grams, Cholesterol 0 milligrams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, Saturated Fat 6 grams, Sodium 240 milligrams, Sugar 10 grams
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