Barbecued Tofu With Peppers And Onions - cooking recipe

Ingredients

1 lb extra firm tofu, pressed and cubed
4 garlic cloves, minced
1 tablespoon natural-style peanut butter
2 1/2 tablespoons ketchup
2 tablespoons low sodium soy sauce
2 teaspoons chili powder
1 teaspoon Dijon mustard
1 teaspoon molasses
2 teaspoons apple cider vinegar
1/16 teaspoon cayenne pepper (or to taste)
1 green pepper, cut into 1 inch pieces
2 small onions, cut into 1 inch pieces
4 mushrooms, sliced
2 cups frozen peas
1/2 teaspoon oil (to coat pan)
1/2 cup walnuts, chopped

Preparation

Press tofu. See Anne Sainz's notes above for more detailed instructions.
Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
Cut up green pepper, onions and mushrooms. Add peas and set aside.
Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Saute until onions start to soften, adding small amounts of water if needed to prevent sticking.
Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.