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© Meredith Corporation. All rights reserved. Used with permission.
In small bowl, blend peanut butter, garlic, hot water, brown sugar, vinegar, soy sauce and red pepper flakes.
Place lettuce in a large bowl and add red bell pepper and scallions. Drain tofu and cut into 1-inch squares. Pat dry with paper towels. Place cornstarch in a pie plate and coat tofu with cornstarch.
Heat oil in a large nonstick skillet over medium-high heat and cook tofu for 10 to 12 minutes, turning often, or until golden brown. Add tofu to bowl; drizzle with dressing.