Leftover Tofu--Better Than the First Time

This past weekend, my stepdaughter, Bel, and her family spent the weekend with us. Bel has been a vegetarian, I think less than year. So this weekend we shared the tasks in preparing a tofu dish. Neither of us has much experience with it.

I found a recipe in Eating Well's Diet cookbook for Tofu with Peanut-Ginger Sauce, and we followed it. But then I made the adaptions that Bel and I discussed when I brought it as a leftover for lunch. And I have to say, our ideas really improved it!

The original called for regular rice vinegar--we changed to pepper flavored and we changed creamy peanut butter to crunchy. Because Bel doesn't love mushrooms like I do, we halved the amount and added some water chestnuts instead. Now I have to say that I would prefer the mushrooms, but what we discovered with the chestnuts was that we liked the variety of textures--some C-R-U-N-C-H in the midst of all the soft.

And liking that was how we came up with our other ideas for adaptation: Before serving, add shredded carrots & diced red peppers. We also discussed adding diced cucumbers. Today, when I brought the leftovers, I added the carrots, some diced cucumbers, and some cilantro. YUM YUM. Sooo much more flavorful. I dubbed our version Tofu Pad Thai (Noodle Free) and I shared it on Spark People. Anyone know how to edit a recipe on it (I'd like to add the tip about the cucumber and cilantro.)