I had a moment of divine inspiration this week -- combine the tofu recipe (see below) with some peanut noodles and the veggies I scrounged in the fridge for a heavenly dinner. After raving about my own handiwork on my Facebook page, I have had several requests for the peanut sauce recipe, so here it is. This one is from Quick Vegetarian Pleasures by Jeanne Lemlin, although I modified it just slightly.
1/2 c natural-style peanut butter
1/3 c tamari soy sauce
3 T Chinese rice wine or sherry
1 T water
1 1/2 T rice vinegar or other vinegar
2 T toasted sesame oil
3 garlic cloves, minced
1 t minced fresh ginger
1/2 t crushed red pepper flakes
Prep on this is as easy as can be. Just put all that stuff in a bowl and whisk until it's smooth and thoroughly combined.
I served it with spaghetti noodles because that's what I had on hand, but it would be even better with Japanese buckwheat soba noodles, which are healthier to boot. I sauteed some broccoli and red bell peppers to toss with the noodles and peanut sauce and then dropped a few tofu squares on top of my serving on noodles. It was awesome!