Sweet and Sour Soy Stir Fry

2 Tablespoons soy sauce
1 Tablespoon apple cider vinegar
1 Tablespoon creamy peanut butter
1 teaspoon maple syrup
1 pound firm tofu, drained
2 Tablespoons olive oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, finely chopped
2 cups bean sprouts, washed and drained
3 green onions, sliced with tops
3 cups hot cooked brown rice
3 tablespoons peanuts, chopped

In a small bowl combine the soy sauce, vinegar, peanut butter and maple syrup. Mix well and set aside. Cut tofu into one-half inch cubes. Heat a wok or large skillet on medium heat, add oil and tofu. Cook and stir until tofu begins to brown, approximately five minutes. Gently remove tofu from wok and keep warm. In the same pan, stir fry ginger and garlic until they start to brown. Add soy sauce mixture to the pan and cook one minute. Return tofu to the pan. Add bean sprouts and green onions and stir-fry just long enough to coat everything with the sauce. Serve over cooked rice. Garnish with peanuts and serve four.