Best Thai Peanut Sauce Ever (And Some Stuff To Eat With It)

I have it on good authority that this is at least as tasty as anything you've ever had in a restaurant.

1 block tofu, or it's equivalent in chicken
1 red bell pepper, cubed
2 tbs. soy sauce
2 tbs. sesame oil

For the peanut sauce:
3/4 cup coconut milk
1/2 cup peanut butter
2 minced garlic cloves
1 and 1/2 tsp. curry powder
1 and 1/2 tbs. brown sugar
1 tbs. lime juice
1 tbs. canola oil
1 and 1/2 tbs. soy sauce
Serve with cooked brown rice and steamed veggies

1. Start the brown rice cooking. Steam some vegetables, like broccoli and carrots, to go with the meal.

2. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with the cubed bell pepper. Marinate them for 15-20 minutes in a mixture of 2 tbs. soy sauce and 2 tbs. sesame oil.

3. Start the peanut sauce while the tofu marinates. In a food processor, blend until smooth: 3/4 cup coconut milk, 1/2 cup peanut butter, 2 minced garlic cloves, 1 1/2 tsp. curry powder, 1 1/2 tbs. brown sugar, 1 tbs. fresh lime juice, 1 tbs. canola oil, and 1 1/2 tbs. soy sauce.

4. In a baking dish, pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture in a single layer. Bake 20-25 minutes in a 450-degree oven.

5. Serve the brown rice topped with steamed veggies and baked tofu, with extra peanut sauce as a garnish. Top with crushed peanuts, if you like!