Spicy Peanut Stir Fry

*NASOYA - Lite firm tofu (1/5 pkg), 5 serving - rinsed, patted dry and cut into 1/2 inch cubes
*Soy Sauce, 4 tbsp
Olive Oil, 1 tbsp
Ginger, ground, .5 tsp
1 Green, red, yellow or orange bell pepper cut in 2 inch strips
Smucker's Natural Creamy Peanut Butter, 5.28 tbsp
Maple Syrup, 3 tbsp
Seasoned Rice Vinegar - Roasted Garlic, 2 tbsp
Water, tap, 1 fl oz
*Sesame Seeds, 1 tbsp
Garlic, 1 clove
Crushed Chili Pepper Flakes, .25 tsp (or 1/2 tsp chili paste) if using flakes, soak in the 1 TB of water for 1 hour before to pull flavor out
1/3 c coarsely chopped Cilantro - fresh
2 green onions

from deliciousadventures.com or Nasoya website

Preheat broiler, stir together 1 TB of the soy sauce (or tamari) and ginger in a medium bowl and the cubed tofu and stir gently to coat. Mist a baking sheet with nonstick cooking oil spray. Spread tofu on the baking sheet in a single layer. place under the broiler for 5 minutes. Blip the tofu and broil for 5 minutes more or until light brown and crispy. Set aside.

Heat the olive oil in a skillet over medium heat and saute the red bell pepper strips for 5 minutes or until softened. Set aside.

Ina medium bowl, whisk together the remaining 3 TB of soy or tamari with the peanut butter, maple syrup, rice vinegar, water, sesame seeds, garlic and chili peppers and set aside.

Cook Japanese noodles (not included in caloric count). Rinse and drain, transfer to a large bowl and toss with peanut sauce, cilantro and sauteed peppers. Serve noodles topped with tofu cubes and scallions.

Serving Size: makes 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user HJ7777777.