Phoenix Red Pepper Tofu jam band (vegan and gf if you check your ingredients)

I swiped and modified this recipe from one I got from Phoenix bean llc: my favorite Chicago tofu factory. BTW, it's cheaper if you actually go to the factory. 5438 N broadway from 9a-3p weekdays.

Mix sauce in a bowl
1tb sambal oelek, sri racha or gojuchang (I prefer gojuchang)
1 tb sugar or maple syrup or (1/2 tb honey)-skip this if you used  gojuchang or are avoiding sugar
1 clove or two sliced garlic (totally optional)
1 tb miso or black pepper sauce (check for gluten if you're sensitive)
2 tsp soy sauce (check for gluten if you're sensitive)
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Throw one tb veg oil in a pan
add 1/2 chopped sweet onion (red or yellow) or one clean whole leek
and 1-2 red bell, cubanelle, or ancient peppers(anything red and sweet)
fry until onions are translucent
10 oz tofu(either pre-fried extra firm or baked plain or yellow tofu)
If it's the fried soak and rinse it first
then chop into bite sized pieces and add to pan allow to fry 2 minutes and lower heat
 Add sauce and stir quickly until it thickens.
Serve over rice or cool and eat on a salad or this recipe doubles and stores in the fridge up to one week with no ucky soggyness.  Also makes excellent sandwich filling with some sprouts and cheddar cheese....sounds weird but soo good.