Spicy Peanut-Sauced Tofu or Chicken Stir-Fry and Quinoa

 12-14 oz. Tofu, drained and dried, or 1 lb. chicken breasts

1 Tab. olive oil

1/2 cup cold water

2 tea. corn starch

1/3 cup creamy peanut butter

1/4 cup reduced-sodium soy sauce

1/4 cup rice vinegar

2 Tab. honey

1 Tab. fresh grated ginger

1/4 tea. crushed red pepper flakes

2 cloves garlic, minced

2 med. sweet red peppers, cut into strips

1 med. red onion, cut into thin wedges

4 cups sliced bok choy

crushed red pepper flakes, to taste

3/4 cup quinoa

Cook quinoa according to package directions.

Cut tofu or chicken into 1 inch cubes. In a very large skillet, heat 2 tea. oil. Add tofu or chicken and cook on one side about 6 minutes or until browned. Toss and continue cooking until browned. Transfer to a bowl.

In  a small saucepan, stir the cold water into the cornstarch. Add peanut butter, soy sauce, rice vinegar , honey, ginger, and 1/4 tea. red pepper flakes. Stir and cook over medium heat until thickened and bubbly, and then cook 1 minute more. Set aside.

In the skillet you used before, heat 1 tea. olive oil. Add garlic, sweet peppers and onion. Stir fry 5 minutes. Add bok choy and cook for 2-3 more minutes. Add the tofu or chicken and the peanut sauce. Stir gently to coat and heat through. Serve with addition red pepper flakes, if desired.

Makes 4 servings. Each serving is 409 calories, 17g fat, 46g carbs, 18g protein