Getting with the times

I recently made a few technological changes around the house. It was to save a little money but also just to get rid of services or options I rarely used. Streamlining, I guess you could call it. I got rid of my land line and rely on my cell phone only now. I downgraded to basic/local cable and got rid of my DVR and now rely (gasp!) on my VCR to tape shows. I also (as a result of my ditching my land line) switched from DSL to cable internet. This of course forced me (contrary really to the trend of getting rid of things) to purchase a new cable modem. Here I splurged and purchased a wireless one so that now my laptop doesn't need to be plugged into the one phone jack in the house and its cord draped precariously across tables and chairs to get online.

So, I totally took advantage of this new development last night by having my laptop right up on the counter with me as I tried a new recipe off of vegetariantimes.com. Result? Success all around. I love new technology and getting with the times!

Baked Tofu with Peanut Sauce
(Adapted from VegetarianTimes.com)

I guess you can term this comfort food for vegetarians? It was warm and like a casserole and gave me a shot of protein that I've been missing lately with my poor holiday eating habits. Plus, it was yummy. I only hope it reheats well - it made quite a lot for one person.

• 2 12-oz. pkgs. extra-firm tofu, cut into 1/2-inch-thick slices (except I used one package of regular firm tofu and I think it made it a little watery)
  
• 1 Tbs. vegetable oil
• 1 small onion, finely chopped (3/4 cup) (I used shallots I had hanging around)
  
• 1/2 cup diced canned tomatoes, drained (I used 1 cup since the recipe calls for tomato paste which I didn't have on hand)
  
• 1 1/2 tsp. chile-garlic sauce, such as Huy Fong (Okay, I sadly used Tobasco here)
  
• 1/2 tsp. dried thyme
• 1/2 cup creamy peanut butter
• 1/2 cup frozen okra slices (I instead subsituted chopped frozen green beans)

Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray, and place tofu slices on bottom overlapping slightly.

Heat oil in saucepan over medium heat. Sauté onion in oil 5 to 7 minutes, or until translucent. Add tomatoes, chile-garlic sauce, and thyme, and sauté 1 to 2 minutes, or until it begins to darken and thicken. Stir in peanut butter, okra, and 1 cup water, and bring to a simmer.

Pour peanut sauce over sliced tofu, cover with foil, and bake 5 to 7 minutes. Remove foil, and bake 5 minutes more, or until heated through. Serve over rice or other grain (I used whole wheat couscous which gave it a nutty, toothy addition that went great with peanut).