2 large pizza bases (pita or home-made)
1 block firm tofu (mine is 300g... a pound is 450g)
2-3 tablespoons tomato paste
2 cups trimmed, diced/sliced vegetables
1 large onion
1 tablespoon vegetable oil
1/4 cup soy sauce
1 tablespoon vegetarian oyster sauce (or extra soy sauce if you can't get this)
1 teaspoon sesame oil
juice of two limes
1/2 cup peanut butter
1/4-1/2 cup coconut milk / water
2 cloves garlic
1-inch piece of ginger
1 teaspoon hot chili paste
1 teaspoon ground coriander
2 teaspoons raw sugar
Press as much water out of the tofu as possible and cut it into smallish cubes or triangles. Combine the soy sauce, oysterless sauce, sesame oil and lime juice. Marinate the tofu in this mixture for at least 30 minutes.
Slice the onion and sautee it in a little oil. Steam your vegetables until just tender and set aside. Drain tofu, reserving the marinade, and pan-fry in a little oil until golden-brown.
Finely grate the garlic and ginger, and whisk together with the leftover marinade and the rest of the sauce ingredients. (Begin with a quarter cup of coconut milk / water - only add more if it's very thick. If the sauce ends up too runny, simmer it for a few minutes in a pot on the stove.)
Spread a thin layer of tomato paste onto the pizza bases. Evenly scatter the onion and then the vegetables. Arrange the tofu over top, and drizzle pizzas with the peanut sauce.
Bake at 200° cup (350° F) cup for 20-30 minutes. Slice and serve.
Source of recipe: I thought outside the box. :)