To make the sauce, combine all sauce ingredients in a blender. Add a small amount of water and blend until smooth to a sauce consistency. Set aside. Heat olive oil in a large pan, and saute tofu and vegetables. Add enough of the sauce to cover, plus a few extra tablespoons. Cook until reduced and thickened. Serve over rice or toss with noodles.

Body:
1 block tofu, pressed and cubed
2 cup fresh seasonal vegetables, chopped
2 tablespoon olive oil

Sauce:
1 cup creamy peanut butter
1/2 cup agave nectar
1-1/2 cup tamari
1 cup fresh lime juice
1 cup dry white wine
2 tablespoon garlic, chopped
2 tablespoon fresh ginger, grated
1 teaspoon cayenne
Filtered water