Tofu Stir-Fry with Spicy Peanut Sauce

Prepare tofu: Drain tofu and pat it dry with paper towels. Cut into 1-inch cubes. In a very large skillet heat 1 teaspoon of the olive oil. Add tofu cubes and cook on one side about 6 minutes or until browned and slightly crisp. Gently turn over the tofu and add another teaspoon of the oil. Continue cooking until all sides are browned and slightly crisp. Using a spatula, remove tofu from pan to a bowl.

Prepare peanut sauce: In a small saucepan stir the cold water into the cornstarch. Stir in the peanut butter, soy sauce, rice vinegar, honey, ginger and the 1/4 teaspoon crushed red pepper. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Set aside.

Prepare vegetables: In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add garlic, sweet peppers and red onion; cook and stir for 5 minutes. Add bok choy; cook and stir for 2 to 3 minutes more. Add the browned tofu and peanut sauce; stir gently to coat and heat through. Divide the tofu mixture among four serving plates. If desired, sprinkle with additional crushed red pepper.