Here we have Fingerling potatoes, asparagus and Szechuan flavored baked tofu. These were all steamed with some sprigs of fresh rosemary from my windowsill. The topping is peanut sauce which I made using the recipe in Vegan with a Vengence. You’re supposed to let the sauce cool to room temperature, but I was damn hungry and used it right away (it probably would have been thicker if I waited). You’re also supposed to use smooth peanut butter, but I had some fresh pressed chunky organic stuff so that’s what I used… gave the dish a nice bit of crunch and texture. For that matter, everything used in this was organic, right down to the oil and spices.

I realize that the photo makes it look a little bit like someone barfed on my plate, but it tasted far from it! The sauce was just perfect.

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