1 medium red or green pepper, cut into strips

5 tsp. extra virgin olive oil

1 pound tofu, cut into thin slices

¼ cup Dijon Mustard

2 tbsp. dry white wine or water or vegetable broth

¼ tsp. ARROWROOT or cornstarch

3 tbsp. chopped unsalted Peanuts

2 cups hot cooked rice (red, brown or other whole grain)

Cook peppers in 2 tsp. oil on skillet over medium-high heat until tender-crisp. Remove from pan; keep warm. Cook tofu in remaining oil in same pan until browned on both sides. Remove from pan; keep warm. Blend mustard, wine and arrowroot (dissolved in a little water); add to skillet. Cook and stir over medium-high heat until mixture thickens and boils. Return tofu and peppers to pan; heat through. Serve over rice and garnish with peanuts.