See Day 41
1. cut the tofu into 1/4 inch slices and then into triangles. Brown in 1-2 tablespoons olive oil plus a dash of toasted sesame oil. When nicely browned on each side, pour in half the peanut sauce (see below) and simmer until reduced and bubbly.
2. Cup up 1 onion, several carrots, several stalks of celery and 1/2 a medium cabbage and stir fry in a tiny bit of oil over fairly high heat - onions & carrots first, then add celery, then cabbage, until cooked to your taste - somewhere between crisp and semi crisp - don't let the veggies turn into mush. turn off the heat when they are done - until the tofu is ready - then reheat on high with stirring.
2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1/2 teaspoon red pepper flakes (or less - to taste), 2 scallions, finely chopped
- 1/3 cup water, Pinch salt.
4. Plate the tofu and top with the sauce from the pan, 2 sliced scallions, and some sesame seeds. Serve with the stir-fried vegetables and some rice (we used brown rice). Serve the extra sauce on the side