Spicy Peanut Tofu

Saute together until onions are transparent: 2 tablespoons oil 1 medium onion, chopped 1 medium red bell pepper, chopped 1/2 cup coarsely chopped peanuts 6 cloves garlic, crushed Stir in: 6-oz. can tomato paste 1/3 cup peanut butter 1/3 cup soy sauce 1/3 cup hot water 1/4 cup sesame oil 1/4 cup apple juice 2 tablespoons honey 1 tablespoon rice wine vinegar 1 teaspoons fresh grated ginger root 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1 teaspoon garlic/pepper Bring to a boil. Reduce heat and simmer for 10 minutes. Pour one cup of sauce over tofu cubes and squeeze in well (reserving the remaining sauce). Marinate for at least one hour, turing the tofu . Bake tofu at 375 degrees for 30 minutes. Either containerize and refrigerate the tofu for later consumption or serve it over rice topped with remaining sauce. The peanut sauce can be thinned out and used as a sauce on other veggies in its own right.