Ingredients
2 tablespoons peanut oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 package tofu, drained and cut into cubes
1 (16 ounce) package frozen broccoli, partially thawed
Vegetables of your choice: sliced water chestnuts, sliced carrots, sliced celery, bamboo shoots

Sauce:
½ cup smooth peanut butter
2 tablespoons chili sauce (Heinz is fine)
2 teaspoons granulated garlic
½ cup warm water
2 teaspoons ginger
4 tablespoons red wine vinegar
4 tablespoons soy sauce
1 teaspoon crushed red chili peppers

Preparation
Heat oil over high heat in a wok or large frying pan. Add garlic, ginger and tofu and fry quickly until tofu browns. Add broccoli and other vegetables and continue frying until crisp but cooked. Stir in sauce and reduce heat. Bring to low simmer for 1- 2 minutes. Serve over rice.