14 oz extra-firm tofu, drained and patted dry, cut into 3/4 inch cubes
1 tbsp olive oil
3 tbsp whole wheat flour
5 oz shiitake mushrooms, stems removed, thinly sliced
1 medium red bell pepper, cut into 3/4 inch pieces
6 green onions, cut into 1 inch pieces
1 cup pea pods, trimmed
1/4 cup dry roasted peanuts, coarsely chopped
1. For sauce, combine orange juice, hot sauce, soy sauce and starch in prep bowl; whisk until smooth and set aside.
2. Combine ginger and pressed garlic in another prep bowl, set aside.
3. Heat oil in 11 or 12 inch skillet over medium-high heat. Place flour in shallow dish. Add half of the tofu and toss gently to coat. Repeat with remaining tofu. Add tofu to skillet; cook 8-10 minutes or until browned on all sides, turning often. Remove tofu from skillet to plate.
4. Add mushrooms, bell pepper, green onions, pea pods and ginger mixture to skillet. Cook 3-4 minutes, stirring occasionally, until vegetables are crisp tender. Whisk sauce mixture and add to skillet; cook 30-60 seconds or until sauce is thickened. Return tofu to skillet; stir gently. Serve sprinkled with peanuts.