Serves 3-4 as a main dish with steamed rice.
1/4 cup reduced-sodium soy sauce
1-1/2 tsp Sriracha (or more or less, to taste)
1 Tbsp mirin
1 Tbsp shao hsing wine
1 tsp sugar (or sugar substitute)
1 heaping Tbsp smooth peanut butter
2 tsp canola or peanut oil
2 scallions, white and green parts thinly sliced
1/2 red bell pepper, diced
1/4 lb green beans, trimmed, cut into 1-inch pieces
1 cup sliced mushrooms
8 oz extra-firm tofu, drained and diced
1 tsp cornstarch or arrowroot
In a large measuring cup, whisk together the soy sauce, Sriracha, mirin, shao hsing wine, sugar and peanut butter, until the mixture is smooth. Set aside.
Heat a wok over high heat. Pour in the oil. Then add the scallions, bell pepper, green beans and mushrooms. Cook, stirring constantly, for 1-1/2 to 2 minutes, until the beans have lost their raw taste. Add the tofu, and cook for 20 seconds, stirring constantly. Pour in the soy sauce mixture, and stir to combine with the vegetables.
In a small bowl, mix the cornstarch with 3 teaspoons of water, and pour into the wok. Stir a few times; the sauce in the wok should thicken almost instantly. Remove the wok from heat to keep the sauce from thickening too much.
Serve over steamed white or brown rice.