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Tofu and Veggies in Peanut Sauce

Reviewed: Aug. 14, 2008
The peanut sauce was a nice change from the ordinary, however I found it to be a little too overpowering. Not bad though, and would try it again.
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Szechwan Shrimp

Reviewed: Aug. 14, 2008
I made this recipe last night and I loved it! Being a vegetarian however, I decided to put my own twist on it. For the portion of the sauce, I increased it to a 6 serving portion, and used tofu instead of shrimp. I browned the tofu in olive oil first, then added the onion and garlic when the tofu was slightly browned on all sides. After heating the garlic and onion for 30 seconds or so on medium heat, I added about a pound of mixed vegetables to the wok and turned the heat up to med-high for several minutes. When the veggies started to soften I added the sauce and reduced the heat back to medium. This took only about 10 minutes total, and was totally rockin' when it was finished. Served over white rice, it was just fantastic! I hate leftovers, but this was still awesome when I reheated it today! Thanks!
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