Tofu Stir-Fry with Spicy Peanut Sauce
· 12 to 14 ounces light extra-firm tofu (fresh bean curd), drained
· 1 tablespoon olive oil
· ½ cup cold water
· 2 teaspoons cornstarch
· ⅓ cup creamy peanut butter
· ¼ cup reduced-sodium soy sauce
· ¼ cup rice vinegar
· 2 tablespoons honey
· 1 tablespoon grated fresh ginger
· ¼ teaspoon crushed red pepper
· 2 cloves garlic, minced
· 2 medium red sweet peppers, cut into strips
· 1 medium red onion, cut into thin wedges
· 4 cups sliced bok choy or small broccoli florets
· Crushed red pepper (optional)
1. Prepare tofu: Drain tofu and pat it dry with paper towels. Cut into 1-inch cubes. In a very large skillet heat 1 teaspoon of the olive oil. Add tofu cubes and cook on one side about 6 minutes or until browned and slightly crisp. Gently turn over the tofu and add another teaspoon of the oil. Continue cooking until all sides are browned and slightly crisp. Using a spatula, remove tofu from pan to a bowl.
2. Prepare peanut sauce: In a small saucepan stir the cold water into the cornstarch. Stir in the peanut butter, soy sauce, rice vinegar, honey, ginger and the ¼ teaspoon crushed red pepper. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Set aside.
3. Prepare vegetables: In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add garlic, sweet peppers and red onion; cook and stir for 5 minutes. Add bok choy; cook and stir for 2 to 3 minutes more. Add the browned tofu and peanut sauce; stir gently to coat and heat through. Divide the tofu mixture among four serving plates. If desired, sprinkle with additional crushed red pepper.