All you really need is a pumpkin beer to accompany this perfect fall (or winter? or spring?) dish. It was largely an experiment, and although I cringe at Sandra Lee's semi-homemade/mostly store-bought recipes (and that she spends half her time on each episode creating the "perfect tablescape" when, who really has the time, Sandra.), I really liked this one. What I learned while making this dish, is that no matter what you do to flavor tofu, even when you're deep-frying it in lots of tasty spices, the only thing that really flavors it is the curry / external sauce. And a lot of salt. Anyway. The recipe! It involves two of my favorite things - (1 can) coconut milk and (1/3 cup, creamy/salted) peanut butter. You can use any veggies for this dish, as long as they are cut to about the same size so they cook evenly, although I added the heartier ones first, to give them some time in the pan. I stir-fried the following vegetables in about 2 tsp olive oil on medium heat