For the Indonesian Sauce:
1 1/2 cups tamari
1/2 cup agave nectar
1 cup fresh lime juice
1 cup dry white wine
2 Tbsp. freshly grated ginger
2 Tbsp. freshly chopped garlic
1 tsp. cayenne pepper
1 cup smooth natural peanut butter
Water sufficient to give it a smooth, sauce-like consistency
• Combine all the ingredients for the sauce in a blender. Add the water and blend until smooth.
2 Tbsp. olive oil
1 block tofu, pressed and cubed
Vegetables of your choice
• Heat the olive oil in a large pan. Sauté the tofu and vegetables.
• Add enough of the Indonesian sauce to cover, plus a few extra Tbsp. Cook until reduced and thickened.
• Serve over rice or tossed with soba noodles.
Makes 4 to 6 servings