Spicy Honey-Mustard Chicken Stir-Fry

This was very yummy, and quite quick. I didn't have any of the veggies noted in the recipe, but used carrots, broccoli, and fresh mushrooms...

2 tsp cornstarch
1/2 cup reduced sodium chicken broth
2 tbsp reduced-fat peanut butter
4 tsp lime juice
1 tbsp Dijon mustard
1 tbsp honey
2 tsp reduced-sodium soy sauce
2 tsp sesame oil
1/4 tsp hot pepper sauce
1/8 tsp cayenne pepper
1 lb boneless skinless chicken breasts, cut in thin strips
2 tsp canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
hot cooked rice, optional

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large non-stick skillet, stir-fry chicken in 1 tsp hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry veggies in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired. (Yield: 4 servings.)

It occurred to me that one could substitute tofu (if one knew anything about cooking with tofu, which I don't, except that it can taste very good) for the chicken. If someone else knows about tofu, and tries it in this recipe, please let me know how it goes (and provide me with idiot proof instructions, like what kind of tofu to use, etc.)... Thanks!!