Spicy Peanut Tofu "Stir-fry"

I guess some places would call it Kung Pao Tofu. Serve like any other Chinese dish--with lots of rice.
1 container of firm tofu cut into 1/2" cubes
5 cloves garlic, minced
1/2 " ginger root grated on microplane (or you can use 1 t ginger powder)
1 1/4 t red chili flakes (I used 4 whole dry chilies broken open)
1/2 C roasted, unsalted peanuts
4 stalks celery
1 red bell pepper cut into 1" squares
1 T sesame oil
1/8 C (or to taste) teriyaki marinade sauce, mixed with 1 t cornstarch
3 stalks of green onions chopped
Bake tofu on low broil for 15 min or until browned. If on a tight schedule, go ahead and pan fry it without oil (in a nonstick pan, otherwise use a little oil) to dry it up and harden it a little. Set aside on a bowl.

While baking, warm up 1 T oil in pan and saute the garlic and ginger and chili till fragrant. Add peanuts and toast a little. Then add the celery and red bell pepper, stirring frequently. Cook for maybe 1 minute. You don't want to overcook the veggies. Under-cooking is always better here than soggy grossness.

Add sesame oil and sauce mixture and cook till sauce thickens. Toss tofu in, take it off the heat and stir in green onions.

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