Satay Tofu and Vegetables

Marinade
1 cup (250 ml) pineapple juice
2 tablespoons (30 ml) soy sauce
2 cloves garlic, minced
1 teaspoon (5 ml) honey
1-350g package firm tofu
1 tablespoon (15 ml) extra virgin olive oil

Satay Vegetable Sauce
¾ cups (175 ml) crunchy peanut butter
1 onion, minced
1 cup chicken stock, low sodium
½ cup (125 ml) So Good Original Soy Beverage
¾ teaspoon (4 ml) curry powder
½ cup (125 ml) reserved marinade
1 ½ tablespoons (17 ml) lemon juice
2 carrots, sliced
1 red pepper, sliced
1 cup (250 ml) snow peas
3 cups (750 ml) broccoli florets

The tofu in this recipe is soaked in a marinade, giving it a delightful flavour that is complemented by the satay sauce.

1. Prepare marinade in a shallow glass dish. Cut tofu into 16 cubes. Add tofu to marinade and let sit for 30 minutes.
2. Combine all the ingredients for the Satay Vegetable Sauce in a medium saucepan and cook over medium heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes.
3. Remove tofu from marinade, reserving ½ cup of the marinade. Heat a non-stick frying pan. Add the olive oil. Cook tofu until golden brown. Remove from pan and keep warm.
4. Stir fry carrots, red pepper, snow peas, and broccoli. Add the tofu back to the pan and heat through.
5. Serve vegetables and tofu over cooked brown rice. Pour sauce over top.

Serves 4.