Recipe - Stir-Fry With Peanut Sauce

1 tablespoon Peanut butter
1 One half tablespoon Soy sauce; low sodium
1 One half tablespoon Rice wine vinegar
1 tablespoon Brown sugar
1 Clove garlic; minced
1 teaspoon Fresh ginger root; grated
1/8 teaspoon Dried hot red peppers; or to
taste
1 pound Vegetables; cut for stir
fry, see Notes
5 ounce Morinu lite firm tofu;
drained and cubed
One half tablespoon Cornstarch; mixed with
1 tablespoon Water
2 cup Cooked brown rice

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 One fourth cup water or broth, for about 2 One half 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