Sesame-Tofu Stir-Fry

I made this for dinner last night and boy was it good. Yes, I did put shrimp in it only because E wanted me to. We had it a couple of weeks ago without the shrimp and he loved it, but this time he wanted something meaty. That, and he's afraid of getting too much soy.

Sesame-Tofu Stir-Fry
adapted from Fitness Magazine

1 12-oz package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/4 cup finely chopped unsalted peanuts
1 Tbsp sesame seeds
1 tsp grated fresh ginger
1 tsp crushed red pepper
1 Tbsp cooking oil
1 16-oz bag frozen stir-fry vegetables*
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced
2 cups hot cooked brown rice

1. Lightly coat tofu with cornstarch. In a bowl, combine 1 Tbsp of peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.

2. Heat oil in a large skillet or wok over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.

3. Remove tofu. Add vegetables to skillet; cook and stir until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.

*The original recipe says to thaw vegetables. I didn't. I put mine in the wok frozen and cooked until they were thawed and heated through.

**I cooked the shrimp in the wok before I cooked the tofu.