Chinese Kung Pao Tofu

• 3 tbsp vegetable broth
• 1 tbsp lime juice
• 2 tbsp soy sauce
• 1 pound firm or extra firm tofu, cut into bite-sized cubes
• 1 tbsp sesame oil + 2 tbsp
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 tsp red pepper flakes
• 1/2 cup sliced mushrooms
• 1 tbsp fresh ginger, minced
• 1 small bok choy, chopped
• 1/4 cup vegetable broth
• 1/2 cup snow peas
• 1/2 small purple cabbage, sliced thin
• 1 tbsp fresh chopped parsley
• 1 tsp hot sauce
• salt and pepper to taste
• 1/2 cup peanuts or cashew nuts (optional)

Preparation:

Combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well. Pre-heat oven to 375 degrees. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.