1 pkg. super firm tofu
2 c. mixed vegetables

SAUCE:

3 tbsp. soy sauce
3 tbsp. peanut oil
1/2 c. finely chopped scallions
1/4 c. water
1/4 c. creamy peanut butter
1 tbsp. wine vinegar
1/2 tsp. red pepper flakes to taste
Ground pepper to taste

Arrange tofu and mixed vegetables in a 1 1/2 quart casserole dish. Pour the sauce over tofu and vegetables. Place casserole on steamer rack over boiler water in a wok or pot. Cover and steam for 10-15 minutes or until vegetables are crisp-tender. Check water level during cooking time. Serves 2-3.