Satay Stir Fry

I cheat on this recipe and use Thai Kitchen Peanut Satay Sauce. I've not yet tried to make satay sauce from scratch but intend to one day. If anyone has a recipe that tastes similar to Thai Kitchen please let me know.

1 packet of firm tofu
1 jar of Thai Kitchen Peanut Satay Sauce
1 a can of coconut milk (the other half can be frozen if not used)
1 large onion
Carrots cut into long, thin strips
Bunch of broccoli cut into florets
Or any vegetables you wish to use
Oil
Salt and pepper
Serves 4 portions

Cut the tofu into quarters then cut each quarter into nine pieces and fry with a little oil in a frying pan turing occaisionally until brown and even crispy if you wish.
Fry onions in a wok or cooking pot until almost cooked.
Add other veggies and cook for a few minutes but still crunchy.
Add the peanut satay sauce.
Pour some of the coconut milk into the empty jar of sauce and shake well to get all of the sauce.
Cook until simmering.
Alternatively you can omit the satay sauce and coconut milk and add fresh garlic, ginger and pineapple sauce instead, that's also a good, tasty stir fry.