Veggie and Tofu Stir-Fry

• 1/4 cup Kraft Smooth Peanut Butter
• 1/4 cup water, divided
• 2 Tbsp. rice vinegar
• 1 Tbsp. brown sugar
• 2 tsp. Sriracha sauce (hot chili sauce)
• 2 Tbsp. oil, divided
• 1 pkg. (350 g) extra-firm tofu, patted dry, cut into 1-inch cubes
• 1-1/2 cups each broccoli florets and green beans, blanched
• 1/2 lb. (225 g) asparagus, trimmed
• 1 cup frozen peas
• 1 Tbsp. corn starch

1. Mix peanut butter, 2 Tbsp.
2. water, rice vinegar, brown sugar and Sriracha in medium bowl until blended.
3. Set aside.
4. Heat 1 Tbsp.
5. oil in large skillet on medium-high heat.
6. Add tofu; cook and stir 6 to 8 min.
7. or until golden brown.
8. Remove from skillet; set aside.
9. Heat remaining oil in same skillet.
10. Add broccoli and green beans; cook and stir 4 to 5 min.
11. or until crisp-tender.
12. Add asparagus and peas; cook and stir 2 min.
13. Return tofu to skillet along with the dressing mixture; stir.
14. Bring to a boil; cook and stir 2 to 3 min.
15. Meanwhile combine remaining water and corn starch until blended.
16. Add to skillet; stir 1 to 2 min.
17. or until sauce is thickened.

butter, water, rice vinegar, brown sugar, sriracha sauce, oil, broccoli, frozen peas, corn starch

Taken from www.kraftrecipes.com/recipes/veggie-tofu-stir-fry-173735.aspx (may not work)