1/2 block of extra firm tofu, about 7 oz (used Organic Nasoya Brand)
3 cloves garlic, minced
1 inch piece of fresh ginger, grated
2-3 hot chili pepper (used dried chilis)
*green bell pepper, diced
1/2 onion, cut in to big chunks
2 teaspoons toasted sesame seeds
1 1/2 tablespoons chunky peanut butter (used the smooth peanut butter)
2 tablespoons soy sauce
Hot Sauce, like Sriracha ( to taste)
1 tablespoon sesame Oil + 1 1/2 teaspoon oil (any cooking oil)
*green onions, sliced thinly for garnish
Squeeze half the grated ginger to extract the juice & pour the juice over the tofu & let it sit for at least half an hour. The more the tofu marinates the better.
Roughly crush half the amount of the toasted sesame, with a rolling pin or in a mortar & pestle. Set aside.
Mince the garlic & the hot peppers & crush them in the mortar or pestle (or with rolling pin). Set aside.
In a bowl, combine the peanut butter, soy sauce, hot sauce, the crushed sesame, garlic, ginger, hot pepper & salt + about 1/3 cup of water & whisk till well combined. This is going to be the sauce.
Heat 1 Tablespoon of oil in a skillet/pan. Place the tofu slices in a single layer & cook each side for a couple of minutes at medium heat. Remove & set aside.
Heat the rest of the oil. Add the chopped onions, cauliflower, mushrooms, bell pepper (or whatever other veggies you would want to use) & quickly stir fry for a couple of minutes. Add the tofu slices carefully, so they do not break. Pour the ingredients for sauce in the pan. Bring it to a light boil, then reduce the heat & cover & cook for about 2-4 minutes. Uncover & increase the heat till some of the water in the sauce dries off.. there still will be a few tablespoons of sauce left, enough to cover the tofu & the veggies & little bit more.
Garnish with the rest of the sesame seeds & more hot peppers if you want.