Instructions: MAKES 4 SERVINGS. VEGAN

Use the peanut sauce separately with spinach for another tasty salad.

Combine peanut butter gradually with 3/4 cup water, stirring constantly to prevent lumps from forming; set aside.

Heat oil in medium skillet. Add onion and cook 5 minutes, or until limp. Add peanut butter mixture, tamari, sugar and red pepper. Cook until mixture bubbles.

Cover and cook 3 minutes or until a smooth sauce forms and mixture is heated through. If sauce is too thick, add a little water. Add salt to taste if desired. Adjust sugar and red pepper to taste. Keep covered until ready to use; thin sauce with a little water if necessary.

Steam cauliflower 6 to 10 minutes, or until tender. Steam tofu 3 to 4 minutes.

Arrange cauliflower, tofu, bell pepper and onion on platter. Bring peanut sauce to gentle simmer. Remove from heat; stir in lime juice. Drizzle sauce over vegetables. Sprinkle with chili oil and peanuts, if desired, and cilantro.

Makes 4 servings.

Helpful Hint:
This recipe (up to and including the peanut-sauce step) can be made ahead of time.

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