[ SEA-GHOST MINI SHELL]

<h1>Crispy tofu with peanut sauce</h1>

<p>Per Serving: 390 calories, 25g total fat, 30 g protien, 17g carbohydrates, 3g fibre, 245mg sodium
<p>Preparation time: 20 minutes
<p>Cook time: 15 minutes
<p>Yield :4

<h1>Ingredients</h1>
<ul>
    <li>2 350 g pkg extra-firm tofu
    <li>1 tbsp vegetable oil
    <li>1 small onion, sliced
    <li>1 red pepper, sliced into thin strips
    <li>3 handfuls green beans, broccoli, peas, cauliflower, lentils, okra, kohlrabi or any brassica
    <li>1/8 tsp salt
    <li>1/4 cup smooth or chunky peanut butter
    <li>2 tbsp hoisin sauce (if you don't have any i've provided a quick recipe here to make some)
    <li>2 tsp chili sauce
    <li>1 green onion, sliced (optional)
    <li>3 tbsp corn starch (optional, will make the tofu nice and crispy)
</ul>
<p>On its own, this crispy tofu recipe with hoisin, chili sauce makes for a delicious appetizer; add a side of sautéed
    red peppers and green beans, and you’ve got a great meal.

<h1>Directions</h1>

<p>If you don't have any hoisin on hand, start off by making your hoisin first. You will need
<ul>

    <li>4 tablespoons soy sauce
    <li>2 tablespoons black bean paste or peanut butter
    <li>1 tablespoon molasses or 1 tablespoon honey
    <li>2 teaspoons seasoned rice vinegar
    <li>1 garlic clove, finely minced
    <li>2 teaspoons sesame seed oil
    <li>1 teaspoon chinese hot sauce (to taste)
    <li>1/8 teaspoon black pepper
</ul>
<p>Combine all ingredients in a bowl and whisk until combined. Put aside.

<p>Pat tofu dry. If you're using corn starch leave a bit of moisture on the tofu. Cut each block into 4 square steaks.
    Toss each steak in the corn starch.
<p>Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then add tofu. Cook in 2 batches if necessary.
    Cook until tofu is golden, 4 to 5 min per side. Transfer tofu to a serving platter. If you've used corn starch the
    pan may need to be cleaned before the next step. Reduce heat to medium. Add remaining oil to pan, then onion. Cook 1
    min. Add pepper and green beans. Cook until vegetables are tender-crisp, 4 to 5 min. Add salt and season with
    pepper.

<p>Whisk peanut butter with 1/3 cup hot water, hoisin and chili sauce. Serve tofu with vegetables and sauce. Garnish
    with green onion.