Tofu And Mushroom Stroganoff

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2 tbsp vegetable oil

12 oz (350g) firm tofu, cut into strips

1 red onion, thinly sliced

2 red bell peppers, seeded and sliced

9 oz (250g) mixed mushrooms, quartered or sliced

2 garlic cloves, minced

2⁄3 cup vegetable stock

2 tbsp smooth peanut butter

2 tbsp tomato paste

2 tsp cornstarch

1 cup crème fraîche or sour cream

salt and freshly ground black pepper

2 tbsp finely chopped chives

boiled rice, to serve

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