Cut the tofu into 8 slices; cut each piece into 4 squares.

Combine about 1 tablespoon vegetable broth with 1 tablespoon liquid aminos. Dip the tofu

pieces in this broth while you preheat the oven to 400 degrees.

Lay the tofu pieces on a parchment-paper lined baking sheet. Bake for 15 minutes. Turn the tofu over and bake for another 10-15 minutes. Then remove the tofu from the oven.

While the tofu is baking, prepare the vegetables and the sauce. Cut and steam all the vegetables. During the last minute of steaming, toss the basil leaves on top and steam long enough for them to wilt. If you cannot find fresh basil leaves, you can add one tablespoon of dried basil to the peanut sauce.

To make the peanut sauce, heat the peanut butter in a small sauce pan over medium heat. Whisk in ½ cup of vegetable broth. Then add the milk, the liquid aminos, maple syrup and garlic powder. Heat until bubbly. If the sauce seems too thick, add a little more broth. Add the lime juice just before removing from the heat. Serve over brown rice or quinoa.