Stir-Fried Spicy Tofu and Cod With Scallions and Peanuts

From "This Can't Be Tofu!" by Deborah Madison. Can be made without fish for a vegetarian dish.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (12 -15 ounce) carton firm tofu, drained and pressed
• 1  lb  fresh cod, rinsed and patted dry
• 1  lemon, juice and zest of
• 2  garlic cloves, minced
• 2  teaspoons gingerroot, finely minced
• 1  tablespoon sambal oelek
• 1  teaspoon ground coriander
• 1⁄2 teaspoon turmeric
• 2  tablespoons  peanut oil
•  salt
• 3⁄4 cup roasted peanuts, unsalted
• 1  bunch scallion, thinly sliced
• 4  lemon wedges

Directions

1. Cut both the tofu and cod into pieces about 1.5 inches long and .5 inch thick. Place tofu in one bowl and cod in another.
2. Divide next seven ingredients between the two bowls and toss gently. Take care not to break the tofu.
3. Heat half of oil in a wide, ninstick skillet. When hot, add tofu and fry over medium-high heat until golden and crispy, 8-10 mninutes. Turn so that all surfaces have a chance to color. When done, sprinkle with salt, remove to a plate, and cover to keep warm. Return pan to the heat.
4. Add remaining oil, add the peanuts and cod, and cook over high heat until cod is barely cooked, about 3 minutes. Return the tofu to the pan, add the scallions, and cook 1 minute more. Season with salt, then slide the tofu and fish onto a platter and garnish with lemon wedges if desired.