Tofu and red pepper in kiwi-sesame sauce.
Yes, you read that right: kiwi-sesame sauce.
This is a modified version of a recipe I picked up at the local co-op.
4 kiwi, peeled
1/4 cup tamari
1-2 tbs fresh ginger, peeled
3-5 cloves of garlic
1/4 cup olive oil
3-5 tbs toasted sesame oil
1-2 tsp anise seed powder
Chop up kiwi, onion, ginger and garlic, and puree all ingredients in a blender or food processor until smooth.
Press and cube up one block of tofu (I used nigari). Put the tofu cubes in a container, cover with the sauce, and let it marinate; the original recipe says "15 minutes at room temperature" but then the original recipe also says to use "meat or tofu." Maybe 15 minutes is long enough to marinate meat. I let mine sit in the fridge for about an hour, and I think it would have been even better if I'd let it marinate longer.
Then, when you're ready to cook, cut two red peppers into strips and fry in a little oil until they *just* start to get soft. Then pour in the tofu and kiwi-sesame sauce, and continue cooking over medium heat until the sauce starts to thicken and the pepper is cooked full through.
I served it over soba noodles, because I've been on a soba kick lately, but it would also be good over rice.
On the side, that's some edamame (frozen, blech, not fresh, but one takes what one can get in February in Duluth) and then after dinner I followed it up with a cup of green tea chai. Pan-Asian marvelousness!