Gado-Gado broiled tofu, beans, sweet potato and cauliflower with charred shallots --
Cut and pat firm tofu into large cubes. Brush with mixture of olive oil, garlic powder, salt and pepper.
Cut 1 medium sweet potato into semicircles. Brush with same oil mixture as above. Repeat with cauliflower and beans.
Lay out on parchment covered roasting pans and broil on high 15-20 minutes.
In a small saucepan combine 1/3 c peanut butter with 2/3 c vegetable broth plus 1 Tbsp white vinegar and 1 Tbsp soy sauce and 2 tsp brown sugar. Melt over medium heat, stirring frequently. Thicken further with crushed roasted peanuts if desired.
Pour over assembled broiled tofu and vegetables in a serving dish. Top with charred shallots.
Serve over steamed white rice.