Javanese Roasted Tofu with Pepper Rainbow

I inherited the Whole Foods Market Cookbook from my cousin Debbie after she passed away 2 years ago. I think of her every time we open this book. We have made quite a few recipes from this cookbook but this one is our favorite. The sauce tastes a little bit like satay sauce. Even Kiran loves it. "I will eat brocolli with this sauce!" He once proclaimed. That is quite an endorsement. Here it is, with our changes.

Javanese Roasted Tofu with Pepper Rainbow

Ingredients

1 pound extra-firm tofu (or firm, or med firm) -- if you want lots of tofu, can use 2 pounds in this recipe, it will just be a little less saucy

1/2 cup peanut butter
1/2 cup tamari or soy sauce
3 T. honey
1/2 cup water
1 teaspoon lemon juice
2 cloves garlic, minced
1/4 teaspoon salt

1/8 cup canola oil
1 cup thinly sliced green pepper
1 cup thinly sliced red pepper
1 cup thinly sliced yellow pepper
1.5 cups thinly sliced additional vegetables, can be more peppers, or carrots, or brocolli

Instructions: 

-- Preheat oven to 350 F
-- Cut the tofu into 1 inch thick slices across the short side of the tofu block. You will have 6 slices. Place the slices in a baking dish (I use a 9x13 pan) and bake in the oven for 25 minutes. The tofu should not be crispy - you want it to simply dry up.
-- While the tofu is baking, in a medium bowl blend the peanut butter, tamari, honey, water, lemon juice, garlic, and salt.
-- Pour the peanut butter sauce over the cooked tofu, cover the pan with aluminum foil, and continue to bake at 350 degrees for 25 minutes, stirring occasionally. Remove the tofu from the oven, and place on a serving dish.
-- Just before the tofu is done, heat the canola oil in a large saute pan, and saute the red, green, and yellow peppers and additional vegetables for 5 minutes or until softened.
-- Top the tofu with the vegetable mixture and serve on rice.