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Sriracha and Peanut Butter Tofu


for the marinade:
1/3 cup peanut oil
1 TB soy sauce
1 TB grated ginger

for the sauce:
1/2 cup mirin
1 TB rice vinegar
2 TB sriracha
1/2 TB sesame oil
1/2 TB agave
1 TB chunky peanut butter
1/4 tsp xantham gum or 1 TB cornstarch, dissolved in 2 TB water

for the dish:
1 block tofu
peanut oil
6 oz. bella mushrooms, quartered
2 shallots, sliced
4 cloves garlic, sliced
1/4 cup unsalted peanuts, crushed
sesame seeds
3 scallions, green portion only, cut on the bias



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