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Spicy Peanut Tofu

Freeze 1 pound of firm tofu for at least several days, thaw, squeeze
out and cut into 1-inch cubes. Place tofu in a large baking dish.

Saute together until onions are transparent:

2 tablespoons oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1/2 cup coarsely chopped peanuts
6 cloves garlic, crushed

Stir in:

6-oz. can tomato paste
1/3 cup peanut butter
1/3 cup soy sauce
1/3 cup hot water
1/4 cup sesame oil
1/4 cup apple juice
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoons fresh grated ginger root
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon garlic/pepper

Bring to a boil. Reduce heat and simmer for 10 minutes. Pour one
cup of sauce over tofu cubes and squeeze in well (reserving the
remaining sauce).

Marinate for at least one hour, turing the tofu .

Bake tofu at 375 degrees for 30 minutes. Either containerize and
refrigerate the tofu for later consumption or serve it over rice
topped with remaining sauce. The peanut sauce can be thinned out
and used as a sauce on other veggies in its own right.


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