Peanut Satay Tofu

Flavoring tofu can make all the difference.  A classic marinade is based on the same ingredients used in Thai satay dishes, using peanut butter, soy sauce, sesame oil and Nam Pla, a fish sauce. The longer you can marinate the tofu, the better, but don't let that stop you if you need to get going fast.  This is a satisfying, flavorful dish no matter how long you have to prepare it.
1 brick extra-firm tofu, drained and cubed to 3/4-inch pieces

marinade:
2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp sesame oil
1Tbsp Nam Pla, Thai fish sauce
2 Tbsp pale dry sherry
2 cloves garlic, minced
1/2-inch piece fresh ginger, peeled and minced
enough water to make a thick, but pourable sauce

Vegetable stir fry sauce:
2 Tbsp chicken or vegetable broth
2 Tbsp pale dry sherry
1 Tbsp soy sauce
1 tsp chili paste with garlic
1 Tbsp corn starch

3 stalks celery, sliced on a bias
2 carrots, peeled and sliced
1 onion, sliced
2 cups chopped cabbage
1 tsp fennel seeds

1 cup white rice
toasted sesame seeds

Whisk together the tofu marinade ingredients in a large casserole, so the tofu lays in a single layer. The marinade should be like a melted coffee milk shake - just liquid enough to coat the tofu pieces well. Gently fold the tofu with the sauce and allow to marinate as much time as you have, up to 24 hours in the refrigerator. A half hour will work well in a pinch, don’t worry. It’s just that the tofu won’t be flavored as deeply through.

If you don’t have any rice standing by, prepare a cup of rice according to package directions. Whisk together the vegetable stir fry sauce in a small bowl. Set aside.

When the rice has only 15 minutes left to cook, get a wok or very large skillet, and another large non-stick skillet heating on the stove. This is a two-fisted deal!

Heat a bit of canola oil in each. wWhen the oil is hot, add the tofu to the non-stick skillet and allow to brown, shaking often. Add the veggies to the other wok or skillet. Stir fry for about 8-10 minutes, until the veggies are just becoming crisp-tender.

Flip the tofu after about 5 minutes to brown the other side. Whisk together the sauce ingredients and pour into the veggie stir fry over high heat. Stir well to thicken the sauce.

Serve the veggies and the tofu over rice.

Cook’s Note: I always have rice standing by in the freezer. It freezes very well and heats up in the microwave in just a few minutes. I always cook 2-3 times the rice I need at a time - why waste the energy on only 1 cup when about the same amount of energy will cook 2-1/2 to 3 cups?