• Servings: 3
• 1 tbsp. rice vinegar or cider vinegar
• 2 tbsp. Soy sauce
• 1/3 cup hot water
• 1 tbsp. Brown sugar (can be left out)
• 3 tbsp. Crunchy peanut butter
• 14 oz. extra-firm tofu, cut into 6 slices
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 2 carrots, shredded
• crushed red pepper

1. Whisk together vinegar, soy sauce, water, sugar and peanut butter. Set aside.
2. Sauté the tofu slices in canola oil until golden brown, about 3-5 minutes. Flip the tofu. Add the garlic and crushed red pepper and sauté 2 minute more. Add peanut butter mixture and heat until bubbling. Garnish with the scallions and carrots.

From Nutrition Action magazine. Good with rice and stir-fried veggies. Eleanor Rosellini