A very simple but very forthright tofu stir-fry. The key is not to fuss with the tofu too much (that and to press the tofu if possible). It'll brown far better if left unmolested. About the peanuts: a traditional Chinese recipe -- which this in no way is -- would use raw peanuts. If you want that slightly legume-y taste, use that; if you want the more American taste of roasted peanuts, use that. The leftovers here are splendid, which is why I use a couple blocks of tofu.

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