Crispy Tofu with Peanut Sauce and Vegetables

• Heat oven to 425°, and line a sheet pan with parchment paper
• In a medium-sized bowl, whisk together 1 tablespoon oil and cornstarch, plus dashes of salt and pepper. Add the tofu to the cornstarch mixture, and gently toss until tofu is evenly coated. Place the tofu onto the sheet pan, and bake until it’s done, approximately 25-30 minutes. Turn the tofu over every 10 minutes while it’s baking

While the Tofu is in the oven:

• To make the sauce, whisk all of the sauce ingredients into a small saucepan, and place over a medium heat. When it’s warmed through, set aside. You may need to add a bit more water to get the texture of a sauce that can easily mix with the vegetables
• Combine the tamari and water in a small bowl, and set aside
• Place a large skillet, or a wok, over a medium-high heat. When it’s hot, add 1 tablespoon of oil, and the carrots, and cook for one minute
• Add the onions and red pepper, and cook for two minutes, or until they begin to soften. If the pan is too hot, and the vegetables start to stick to the pan, lower the heat to medium, and add the tamari mixture
• Add the broccoli, and cover the pan. Cook for 2 minutes, then add the zucchini, summer and summer squash, and cook for another minute
• Add the peanut sauce. When the sauce simmers, add the cooked tofu
• Cover, and cook until the vegetables are cooked to your liking
• Mix in the peas, and serve over rice. Sprinkle each serving with the peanuts