Awesome recipe: Fried tofu with peanut sauce and pickled vegetables.

Here it is.  The only thing is, you have to be comfortable with recipes that say things like "combine a good amount of turmeric with pinches of cumin, hot pepper, coriander, fennel seeds, and enough soy sauce to cover the tofu."    

I fried the tofu in 1/4 inch of coconut oil in a nonstick pan, and it didn't stick at all.  I wish I had made twice as much —  one 14-oz package didn't go very far!  The pickled veg were a hit — with a fairly sugary marinade, my kids loved it, especially crunch-loving Milo.  I made my own peanut-coconut sauce (had a lot of basic sauce left over after an attempt at autumn fruit salad earlier this week, and stirred in some Thai green curry I keep around for just this sort of thing).  Served it with steamed brown rice and garlicky stir-fried broccoli.  

Really, it's worth clicking over — lovely pics.

(Can you tell I've been uninspired lately?  It's all recipes all the time these days.)