* [can be marinated 1/2 hr. In kosher "mock chicken" broth w/a few drops of sesame oil and a whiff of ginger and garlic after cutting up, if you want to be fancy]

Cut tofu into thumbnail-sized pieces. If marinating, rinse gently and drain well. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside.

Mix sauce ingredients together, and set aside.

Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok.

Heat oil in wok over medium high heat. If using chicken, add whole red pepper pods and tofu and stir-fry until tofu is golden and pepper pods turn blackish, about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.

If pepper pods have not yet turned black at that point, remove from chicken or tofu and place back in wok as you are stirfrying the vegetables.

Add peanut oil to wok if needed. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms and cook for 1 minute longer. Add tofu back in and stir-fry for one minute.

Add sauce mixture and chow until heated through and thickened. Add peanuts and mix. Add snow peas to heat through.

Serve over rice.

Sourcetag missing. Chile content goosed well up from original.