Marinate a cubed cake of tofu in
soy sauce, crushed clove of garlic, some freshly grated ginger root, lemon juice, a slosh of dry sherry or sake or dry white wine.
Make peanut sauce by slowly cooking
a heaped tablespoon of peanutbutter, soy sauce, a crushed clove of garlic, finely chopped shallots, some freshly grated ginger root, hot sauce to taste, and enough water to make it a sauce consistency.
Stir fry a thinly sliced onion, some slices of ginger root, small florets of broccoli, constantly stirring on a high heat. When the broccoli is beginning to soften, but still firm, add the tofu with a slotted spoon, and a handfull of beansprouts. Pour over the marinade, that in the hot wok will evaporate and thicken.
Serve the stir-fry over brown rice and drizzle the peanut sauce over it.
Who says vegan meals cannot be absolutely scrumptious!