Peanut stirfry with broccoli, tofu, leeks, orange peppers and caraway seeds

This is something I just made up on the spot. I looked in my fridge and just grabbed what I had. It took less than 10 minutes to make. So quick and easy on a warm spring day. The buttery leeks are complimented by the earthy, almost licorice taste of the caraway seeds. And the peanut sauce really brings all the ingredients together quite well. 

Recipe: 

1 package of tofu (drained and patted dry)

1 orange pepper (small diced)

1 trimmed leek (washed and thinly sliced)

1 head of broccoli (cut into little florets)

1/2 cup peanut butter ( I used a natural, no chunk kind)

3 T soy sauce

2 T butter or oil (peanut would be great)

Heat a large saute pan. Add butter. When hot, add leeks. Let soften for about 10 minutes. In the meantime, whisk the soy sauce in a small bowl with the peanut butter. Taste and adjust salt, if you like. Add broccoli and tofu to saute pan, as well as the peanut sauce. Simmer for 5 to 10 minutes or until the tofu and broccoli have absorbed some of the sauce. Serve atop brown rice or any kind of grain really. Quinoa would be good too. Or eat it as is. Top with diced orange pepper. 

Serves 4