Ingredients :

• 1 tbsp olive oil
• 2 tbsp fresh gingerroot, minced
• 3 cloves garlic, minced
• 2 hot green chili peppers, seeded and minced
• 1 cup green onion, thinly sliced
• 2 cups water
• 1 cup red or green pepper, thinly sliced cut in 2-inch lengths
• 2/3 cup chunky natural peanut butter
• 1 tbsp lemon juice
• 1 tbsp reduced sodium soy sauce
• 1 tbsp packed brown sugar
• 1 pound tofu, cubed
• ¼ - ½ tsp crushed dried red pepper flakes (optional)

Procedure :

1. Heat saucepan over medium heat until drops of water dance when sprinkled in pan. Add oil, and when hot, add minced ginger, garlic and chili peppers to pan and stir until lightly browned, about 2 minutes.
2. Add green onions; stir another 1-2 minutes.
3. Add water, stir, add red peppers, peanut butter, lemon juice, soy sauce, and brown sugar. Stir over medium heat until sauce thickens and begins to simmer.
4. Stir cubed tofu. Cover; reduce heat to low and cook 10 minutes, or just until peppers are tender. Stir and check for flavor. If a spicier dish is desired, add crushed hot chili peppers. Serve with rice.

Spicy tofu is even more flavorful when refrigerated overnight and reheated.

Makes 6 servings.