I'll start this post with my recipe mantra...this recipe is so easy and so delicious and so nutritious.
It really is all of those things, and I'm convinced even a person who says they don't like tofu will like this. But, yes if you must, you can add or substitute chicken for or with the bean curd.
The sauce is also a stand alone recipe in that it can be made as sweet or spicy as you like and used as a dip for raw vegetables. Anyhow, here's the recipes:
Crispy Bean Curd with Vegetables and Sweet and Spicy Peanut Sauce
Makes about 4 servings
1 pound extra-firm tofu
½ cup canola oil
8 ounces mushrooms, washed and quartered
1 small onion, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 head broccoli, cut into small florets
¼ cup water
1 recipe peanut stir fry sauce (see below)
½ cup chopped peanuts
Remove the tofu from its package and drain it. Place the tofu between two plates, and allow it to rest there for 15 minutes to squeeze out excess water.
Dice the tofu and heat the oil in a heavy skillet or wok. Carefully add the diced tofu to the hot oil and brown it on all sides. Then remove it to a plate lined with a paper towel.
Carefully pour off half of the oil (save it for future use or discard it). Return the pan to the heat and add the mushrooms, tossing them in the pan or wok. When the mushrooms begin to brown, add the onions and peppers; cook them for a few minutes and then add the garlic and cook a minute longer.
Add the broccoli, stirring it into the vegetables, then the ¼ cup of water. Stir the broccoli for a minute, then add the peanut sauce tossing and stirring everything together. Transfer the stir fry to a large platter and garnish with the chopped peanuts. Serve with steamed rice.
Sweet and Spicy Peanut Stir Fry Sauce/Dip
Makes about a cup
4 tablespoons peanut butter
3 tablespoons water
2 tablespoons chili-garlic sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon sugar
Stir everything together in a bowl until it is a smooth sauce. Cover and refrigerate until needed.