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# Marinating the tofu Instead of smoked tofu, you can also use raw tofu. In that case, drain the tofu, then slice it. Now wrap it in some absorbent towel and weight it down with some pots. If you have one, you can also use a tofu press. For the marinade, mix the tamari, peanut butter, chopped garlic and chopped or grated ginger. Cut the tofu into bite-sized chunks and marinate in the mix for at least half an hour, ideally overnight. # Cooking the dish In a pan on medium to medium-high high, heat half the peanut oil and fry the chopped green beans in it for about 8 minutes. Add the chopped bell pepper and chili and fry for another 2 minutes. Remove the vegetables from the pan and set aside. Add the remaining peanut oil to the pan and fry the tofu in it until it crisps up, about 5 minutes. If some of the marinade sticks to the pan, be sure to release it. It adds a tasty crunch. Add the vegetables and stir everything together. Serve and enjoy!
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