I had quite a bit of leftover peanut sauce from the gado-gado recipe. So I fried some firm tofu in peanut oil, then put aside under alfoil to keep warm while I lightly fried some brocollini and snow peas, which I had chopped into bite-sized pieces. Then I added the peanut sauce, which resembled very thick peanut butter, and about 3/4 of a cup of water to thin the sauce down. Once the sauce was thinner and smoother, I reintroduced the tofu and left it on the heat for about 5 minutes.
We ate this over white rice and it was very tasty.