Thai Tofu Stir Fry

Ingredients
1 sliced into bite-sized chunks package firm tofu
2 tbsp organic, unsweetened peanut butter
3/4 cup light soy sauce
1 tsp spicy Chinese mustard
1 tbsp sesame seeds
3/4 cup water
sesame oil
1 chopped red bell pepper
1 chopped yellow bell pepper
1 sliced carrot
2 sliced stalk celery
1 chopped medium white onion
2 large chopped handful fresh green beans
1 large sliced handful mushrooms
1/2 sliced roughly head broccoli


Directions
1. Mix peanut butter, 4 tablespoons of the soy sauce, mustard and sesame seeds. Coat tofu with mixture. Refrigerate, covered, for 2 hours (or longer for more potent flavor).
2. In a skillet, heat water and remaining soy sauce to a boil. Add veggies. Begin with firmest (broccoli, carrot, etc.) and finish with softest.
3. When veggies are still slightly firm, remove from heat. Drain off remaining liquid. Sprinkle a few drops of sesame oil over veggies for a tasty nutty flavor. Set aside.
4. In same skillet over medium-high heat, add a few drops of sesame oil. Toss tofu chunks with oil until heated through. Remove from heat. Serve veggies over brown rice topped with spicy tofu chunks. Serves 6.