100 g Tofu 100 g Broccoli 1 Carrots 0.5 Red peppers 2 Button mushroom 20 g Peanut paste 1.5 tablespoon Brown sugar 1 pinch Cayenne 5 mL Soy sauce 15 mL rice vinegar 15 mL Peanut oil 15 mL Olive oil 5 mL balsamic vinegar 1 pinch Salt 1 pinch Pepper Wash, brush and grate the carrots. In a salad bowl, season them with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Add salt and pepper. Set aside. Cut the tofu into 2 cm cubes. Wash the broccoli, the pepper and the mushrooms and thinly slice them. In a frying pan, heat the peanut oil over medium heat and fry the broccoli, the pepper, the mushrooms and the tofu for 5 minutes. In a bowl, mix the peanut butter, 30 ml of warm water, the rice vinegar, the soy sauce, the sugar and the cayenne pepper. Pour this mix on the tofu and the vegetables. Let it simmer for 3-5 minutes. The vegetables must be soft but crunchy. Immediately serve the tofu and vegetables with peanut sauce along with grated carrots. This is not a starchy dish, so be sure to include grain products in your other meals of the day.