Stir-fry Veggies:

1 pound (16 ounces) firm or extra-firm tofu, cubed
3 teaspoons olive oil
1 yellow onion, sliced thinly
1 peppers (red, green, orange, red or yellow), chopped
1 carrot, chopped
1 cup green beans
Ginger
Garlic
Quinoa

Peanut Sauce:

1 teaspoon olive oil
1–2 garlic cloves, minced or crushed
½ inch piece fresh ginger, minced
2–4 tablespoons peanut butter
2 tablespoons tamari or soy sauce
2 teaspoons lemon juice
2 tablespoons soy milk
Water
Peanuts, crushed
or whole (optional)

Served with:
Quinoa or brown rice