Tofu With Chili Peanut Sauce

• None None Vegetable oil, for deep-frying
• 1 lb firm tofu, drained and cubed
• 2 tsp sambal oelek (or other chili sauce)
• 1/4 cup crunchy peanut butter
• 2 tsp grated palm sugar or brown sugar
• 1 tbsp Chinese rice wine
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp mild sweet chili sauce
• 1/3 cup unsalted roasted peanuts
• 1 tbsp peanut oil
• 2 None red peppers, thinly sliced
• 6 oz sugar snap peas
• 10 oz spinach
• 1 1/2 cups bean sprouts
• 2 cloves garlic, crushed
• 3 None red bird's-eye chili peppers, thinly sliced
• 4 None green onions, finely chopped
• 1 tbsp finely chopped fresh cilantro

1. Heat vegetable oil in a wok or large skillet on medium-high heat. Deep-fry tofu, in batches, until browned. Drain on paper towels.
2. Combine sambal oelek, peanut butter, sugar, wine, sauces, peanuts and 3/4 cup water in a medium bowl. Set aside.
3. Heat peanut oil in wok on high heat. Stir-fry peppers, sugar snap peas, spinach and bean sprouts until just tender. Remove; cover to keep warm.
4. Add garlic and chillies to wok; stir-fry until fragrant. Add peanut butter mixture; stir until sauce boils. Add green onions, cilantro and tofu; stir until heated through.

vegetable oil, firm tofu, sambal oelek, crunchy peanut butter, sugar, chinese rice, hoisin sauce, soy sauce, sweet chili sauce, peanuts, peanut oil, red peppers, sugar snap peas, spinach, bean sprouts, garlic, red birds, green onions, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35669 (may not work)