Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin.
1 block extra-firm tofu, cut into 3/4-inch cubes and patted very dry
1 red bell pepper, cut into thin strips
2 Tbsp. soy sauce
1 Tbsp. dark sesame oil
1 Tbsp. canola oil
1/2 tsp. grated fresh ginger
1 clove garlic, crushed
1/4 tsp. red pepper flakes
Combine marinade. Pour over tofu and peppers. Marinate up to eight hours, toss occasionally.
1 Tbsp. peanut butter (natural works best but if all you have is Skippy use it!)
2 Tbsp. lime juice
1 scallion, sliced very thinly
2 tsp. fresh basil, chopped
2 tsp. chopped fresh mint or 1/2 tsp. dried
Place tofu and marinade in a large shallow baking dish, it should be one layer. Bake at 450˚ for 15 minutes, tossing once halfway through cooking.
Remove tofu from oven and pour on sauce, toss to coat. Return pan to oven and bake an additional 10 minutes. Remove and let rest 10 minutes.