In a medium bowl, combine the almond butter, ginger, garlic, Tamari, maple syrup, rice vinegar lime juice, and hot sauce. Give this a quick whisk.

Add the water and begin to slowly whisk it in to combine. Once the sauce starts coming together, whisk more vigorously. Give the sauce a taste and adjust the seasoning if necessary – it should taste pretty intense and will be fluid. Set aside.

Set a large sauté pan over medium heat and place the pumfu pieces in. Cover the pieces with water and bring to a boil. Simmer for 10 minutes.

Remove the pumfu, let it cool, and then slice it thinly. Discard the water and wipe out the pan.

Set the large sauté pan back over medium heat. Pour in the oil and swirl it around. Add the sliced pumfu to the pan and season with salt and pepper.

Let ibrown on one side and then stir/flip the pieces around. Let the pumfu sear and brown on the other wise – this will take about 5-6 minutes total. Keep stirring throughout the process.

Transfer the browned pumfu to a plate and return the sauté pan to the stove. Pour in the remaining avocado oil and swirl it around. Add the carrot and bell pepper slices to the pan. Sauté until slightly softened, about 4 minutes.

Add the broccoli to the pan and a splash of water. Place lid on top and cook until broccoli is slightly tender and bright green (about 3-4 minutes). Season the veggies with salt and pepper to taste!

Add the pumfu back to the pan and pour the almond butter sauce in, stirring until everything is heated through. Add the green onions and cilantro.

Serve immediately with rice or noodles!