Food Plant

sauce:

1/4 cup natural peanut butter

a bit less than that braggs

juice from half a lime

1/2 tsp spooky fermented bean curd in chili oil (not a must)

2 tsp red curry paste

2 Tbsp coconut milk

2 cloves garlic, minced

1 -2 tsp ginger, grated

small squeeze of agave

some water for thinning

otherwise:

onion, mushrooms, broccoli, carrots, green bell pepper, tofu, baby corn

start by cubing extra firm tofu medium-small (3/4 package)

pat/press cubes with paper towel, toss with a splash of braggs

fry in vegetable or peanut oil until golden, remove to a paper towel and let the pan cool a bit before pouring out most of the oil.

stir fry vegetables in the order mentioned until just tender, mix the sauce in and cook until the flavours absorb, 2-3 more minutes. add sriracha or salt if needed, serve on jasmine rice.

no photos, but it served three and kay and julia loved it.