Hot and Spicy Tofu

Spray the pan with Pam and 1 tsp of Peanut oil
2 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
Sugar snap peas
Broccoli
1 green Chile pepper, chopped (or ½ a small can of diced green chilies)
3 (or 5 or 6) cloves garlic, crushed
Sliced crimini mushrooms
Sliced bell peppers, any color
1 small diced zucchini
sauce:
2/3 cup hot water
6 tablespoons white vinegar
6 tablespoons soy sauce
1 tablespoon organic brown sugar
1 tablespoon cornstarch
3 teaspoon crushed red pepper flakes

Serve over rice or quinoa if desired

1 Heat peanut oil and spray in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in all veggies; cook until just tender, about 5 minutes.
2 In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.


Serving Size: makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user SIRDOG.