Cut tofu into eight 1 cm thick small rectangles.

For marinade: Combine pineapple juice, soy sauce, garlic and honey in a shallow dish. Place tofu in marinade and stand for 30 minutes.

Heat half the oil in a frypan. Cook tofu until golden brown on both sides, set aside and keep warm.

For satay sauce: Combine peanut butter, onion, vegetable stock, cumin, milk, curry powder, reserved marinade and lemon juice in a small saucepan over medium heat. Bring mixture to the boil, reduce heat and simmer continuously for 5 minutes.

Whilst sauce is simmering, heat remaining oil in the frypan. Stir-fry carrot, capsicum, snow peas and broccoli for 2 - 3 minutes. Add tofu to the frypan and pour satay sauce over the vegetables and tofu.

Serve over steamed rice.