I am always trying new recipes, however unless I am baking I never follow a recipe to the letter. I made this stew from a recipe I found on the Vegetarian Times website (search “spicy tofu stew”). I substituted about 1 lb. of sliced white button mushrooms for the spinach (added some broth to sauté them in at the beginning), used 1 sliced red, 1 orange and 1 orange pepper (about 2 cups), and added (at the end) 1 tbsp sesame paste, 1 tbsp peanut butter, 2 tbsp soy sauce and 1 tbsp sesame oil. One night I served it over pasta one night over roasted potatoes. For the carnivores out there, feel free to add any cooked protein of choice (however the tofu was lovely all by itself). Enjoy!