Instructions: Mix together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry"

vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes.

Add tofu and cook about 1 minute more. (Add more water if needed.) Add sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook until thickened. Serve over hot rice.

Makes 2 servings.

NOTES : I usually use one of the frozen stir fry blends if Im in a hurry, or, if I have more time, I cut up a mixture of carrots, onion, broccoli, snap peas, mushrooms, bok choy, red or green peppers, water chesnuts-basically, whatever I have on hand, always including either carrots or red pepper for color.

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