While the rice is cooking, you can whip up your peanut sauce. Place all the peanut sauce ingredients in a blender and blend on low until silky smooth. For the water: start by adding ½ cup of hot water, then add more, a tablespoon at a time until your desired thickness is reached. You want the sauce to be opaque and thick, yes watery enough to drizzle over top the tofu. Note: The sauce will thicken up as it heats in the pan!

Tofu prep: Before cubing the tofu, you want to use a clean dish towel and gently squeeze out as much excess water from the tofu as possible – without smashing the shape of the tofu. Then cube the tofu (40 cubes in a 5 x 4 dice across the top, two layers of cubes) and again gently press out any excess liquid. Tip: IF desired, you can use a tofu press. But I usually do not need it. The firmer your tofu, the easier it is to squeeze out excess liquid and dry things up. Drier tofu sautes better in the pan.

When your tofu and onions have a few nicely light browned edges, you can turn the heat to low and pour in about half to ¾ of your peanut sauce. Gently toss the tofu in it and let it sizzle over low for about a minute or two. Then turn off the heat and set aside. The warm pan should continue to gently cook everything together for a few minutes, even off the heat. Tip: IF you want your tofu more thickly dressed, you can add all the sauce in at once. Leftover sauce can be warmed separately and added at your leisure.