Thai Tofu and Veggies

Instructions:

To press excess liquid from tofu, wrap in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu; set aside to drain for 30 minutes. Remove and discard the paper towels, then replace with dry paper towels and repeat process a second time. Chop into 3/4" squares. Pierce each square with a fork.

Preheat oven to 400 degrees F.

Make tofu marinade by combining orange juice, 1 tablespoon of the rice wine vinegar, coconut aminos, the tamarind paste, 1/2 teaspoon garlic powder and 1/2 teaspoon of the chili powder. Add tofu to the marinade and toss. Bake the tofu on a non-stick pan or a Silpat until it starts to turn brown, about 30-40 minutes, flipping after 15 minutes.

In a small saucepan, combine peanut butter, coconut milk, 1 tablespoon of rice wine vinegar, lime juice, and the remaining garlic powder and chili powder. Heat, stirring occasionally.

Heat 2 tablespoons water in a large saute pan and water saute broccoli florets and onion until just tender, adding more water as needed. Stir in baked tofu, squash, carrots, snow peas, basil and peanut butter mixture and heat through.

Top with chopped scallion, sliced basil, and chopped cashews. Sprinkle chili powder as desired. Garnish with a wedge of lime.