Spiced Bean Curd

• 6 tablespoons dark soy sauce
• 3 tablespoon rice wine
• 3 ounce peanut butter
• 3 teaspoon brown sugar
• 3 teaspoon asian-style hot sauce
• 2 pound bean curd (tofu), firm
• 4 fluid ounces sesame oil
• 2 tablespoon fresh ginger, minced
• 2 tablespoon garlic, finely chopped
• 6 green onions, sliced
• 4 cups stir-fry vegetables

1. 1.tn a small bowl combine the soy sauce, rice wine, peanut butter, brown sugar and hot sauce. Mix well and set aside.
2. 2.tut the bean curd into medium dice. Heat a wok or saute pan, add the sesame oil and the bean curd and stir-fry until the curd begins brown, approximately 5 minutes. Gently remove the bean curd from the wok or saute pan and hold in a warm place.
3. 3.tn the same pan, stir-fry the ginger and garlic until they start to brown. Add vegetables and stir-fry a couple minutes (a minute or two short of done). Add the soy sauce and rice wine mixture to the pan.
4. 4.teturn the bean curd to the pan. Add green onions and stir-fry just long enough to coat everything with the sauce.

soy sauce, rice wine, peanut butter, brown sugar, asianstyle, curd, fluid ounces sesame oil, fresh ginger, garlic, green onions, stirfry vegetables

Taken from www.epicurious.com/recipes/member/views/spiced-bean-curd-50116270 (may not work)