3.5 Tbsp. soy sauce
1 Tbsp. corn starch
1 Tbsp. sherry cooking wine
1 tsp. honey… or sugar
1 tsp. red wine vinegar
0.5 tsp. ground ginger
1 Tbsp. peanut oil
1 red bell pepper
4 scallions… cut into 1 inch pieces
0.5 C. unsalted peanuts… or cashews
If you are serving with rice, start that first. The key to a good stir fry is having all the ingredients ready and near the stove before you cook, so you can add them quickly when needed.
In a medium bowl, combine 1.5 tablespoons soy sauce and the cornstarch. Stir in the cut and drained tofu, and set it aside. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
In a large wok or nonstick skillet, heat the oil over medium-high heat. Add the tofu with its juices to the pan and stir-fry it for 2 minutes, until the tofu starts to brown. Add the bell peppers and the scallions and cook, stirring, for 2 more minutes. Add the soy-sherry mixture and the peanuts and cook for 1 more minute. Serve immediately over rice, or refrigerate it for up to 3 days or freeze it for up to 3 months.