If you’re feeling like a taste of Asia but you’re vegetarian (which would be the only reason you didn’t try my superb cashew chicken recipe) try this goody inspired by Thai cuisine.  It’s simple, healthy, cheap and flavorful.  The recipe serves two so double it if you’re cooking for a family or you want to have some yummy leftovers.  Serve with rice.  You will need:

• 1 (14 ounce) package firm tofu
• 1/3 cup chopped green onions
• 1 1/2 teaspoons olive oil
• 1 teaspoon sesame oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon hot chili sauce (optional or could use sweet chili sauce if you prefer)
• 1/2 cup grated carrot
• 1/4 cup chunky peanut butter
• 2 teaspoons fresh, grated ginger root
• 3 tablespoons flaked coconut
• sesame seeds

Slice tofu longways through the middle then cut into 3/4 inch cubes.  Set aside on paper towels to soak out excess water.  Heat both oils together in a skillet or wok over medium high heat.  Reduce heat to medium and cook green onions for one minute.  Add tofu and continue cooking for about five minutes, sprinkling with the sauces and carrots halfway through and turning carefully so it heats thoroughly.  Gently stir in peanut butter and ginger, being careful not to break the tofu, until well incorporated.

Remove from heat and toss in coconut.  Serve over rice and sprinkle with sesame seeds.