Stir-fry Veggies:

1 pound (16 ounces) firm or extra-firm tofu, cubed
3 teaspoons olive oil
1 yellow onion, sliced thinly
1 peppers (red, green, orange, red or yellow), chopped
1 carrot, chopped
1 cup green beans
Ginger
Garlic
Quinoa

Peanut Sauce:

1 teaspoon olive oil
1–2 garlic cloves, minced or crushed
½ inch piece fresh ginger, minced
2–4 tablespoons peanut butter
2 tablespoons tamari or soy sauce
2 teaspoons lemon juice
2 tablespoons soy milk
Water
Peanuts, crushed
or whole (optional)

Served with:
Quinoa or brown rice

1. Cube the tofu and then heat up the pan with some oil.
2. When the oil hot, add in the tofu and stir fry it until golden brown.
3. Take the tofu out or just put the tofu off to the side and then add a little bit of oil.
4. Add in all the veggies and stir them until the onions turn into translucent and the green beans into dark bright green.
5. Take out the tofu and the veggies. Set it aside.
6. Prepare the peanut sauce by put some oil into a pan.
7. First, saute the ginger and the garlic for about 5 minutes.
8. Add in the peanut butter for about 2 – 4 tablespoons or as preference.
9. Add in the tamari, the lemon juice and some soya milk.
10. Add a little bit of water and add some more until adequate consistency reached.
11. Take the veggies and put it on a bowl, add in the tofu and drizzle the sauce on top.
12. Mix them a little.
13. Put on a plate the quinoa or the brown rice and add the tofu veggies with peanut sauce on top of the quinoa or brown rice.
14. Ready to be served.