Sandy's Thai Peanut Satay Saute This recipe was emailed to us  by Sandy A. from Pagosa Springs, CO (Thanks, Sandy!) INGREDIENTS: - 1 or 2 Tablespoons extra virgin olive oil - A couple cloves of garlic - Fresh ginger -  Vegetables: brocoli, onions, mushrooms, zucchini, and red pepper - Four tablespoons of Thai Peanut Satay sauce - Several cherry tomatoes One  package Peanut & Ginger "More than Tofu" STEP-BY-STEP: Take 1 package of the Peanut & Ginger tofu and slice into 1/2" cubes (or whatever size fits your mouth). Saute garlic and fresh ginger in olive oil, and add the cubed  Peanut & Ginger Tofu. Saute for a few minutes, then . . . Add whatever veggies you've got in the fridge. Sandy had  Broccoli, onions, mushrooms, zucchini, and red pepper. So, Sandy was stocked! Use whatever you've got available. It's all yummy. Then . . . Add 4 tablespoons of Thai Peanut Satay sauce! There should be a  sort of austere quiet as you do this, because this is clearly the defining moment of this recipe. So be mindful here. Lastly, cut some cherry tomatoes in half and toss them in,  too.Prepare rice in a rice cooker or on the stove  top. Serve vegetable mix over rice and place tofu slices on top of the mixture two or three depending on the serving size. And lo and behold -- Sandy is totally right -- this is delicious -- even eaten straight up. I bet it'd be good on rice, too.  Enjoy! Thanks again, Sandy.

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