Step 1

**Combine all peanut sauce ingredients in a food processor or blender, and blend until the peanut sauce is smooth, cohesive and creamy, about 30 seconds

Step 2

Can easily be made a few days ahead and stored in the fridge.In a large skillet or wok, warm the oil over medium-high heat

Step 3

Add the tofu, and let it fry for a few minutes on each side, about 10-12 minutes total

Step 4

When the tofu has gotten crispy remove from pan and set aside on a paper towel lined plate

Step 5

In the same skillet add the cabbage and broccoli, and sauté until the vegetables are soft and tender, about 8 minutes

Step 6

Turn the heat down to medium, return tofu to the skillet and add the peanut sauce

Step 7

Toss to coat and allow to cook for another 1-2 minutes

Step 8

Serve over steamed brown rice, noodles, or simply as-is.Note: This is a savory peanut sauce, unlike the sweet peanut sauce you might be use to

Step 9

It appears too salty on it's own, but when mixed with the unseasoned veggies and tofu, it is mellow and delicious! If you'd like it to be a touch sweet, you can add 1 teaspoon of honey