Veggie Stirfry with Peanut Sauce

Ingredients:
1 Zucchini, thinly sliced
1 Summer Squash, thinly sliced
1 Carrot, thinly sliced
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Cup Tofu, 1 inch cubes
2 Tablespoons Soy Sauce
1 Tablespoon Creamy Peanut Butter
1 Tablespoon Water
1 Tablespoon Light Soy Sauce
Salt, to taste
Optional: Sriracha Hot Chili Sauce
1 Tablespoon EVO or Ghee

Directions:
Heat up the Ghee/Oil in a Wok or non-stick pan, over medium heat.
While this is heating up, heat up the Peanut Butter, Soy Sauce and Water (in the microwave) for 10-15 seconds, stir.
Sautée all the vegetables for 7-10 minutes. Add in the salt and any other seasonings you prefer.
Once they soften up, add the tofu and cook for an additional 2-3 minutes.
Serve over rice.
Optional: drizzle some Sriracha Hot Chili Sauce to spice things up!!