Hello! With peanut sauce and carmelized tofu

[Guest guest]

Hello everyone,

 

I am a new member of this group and would like to share my recipe for peanut

sauce, along with my favorite way to cook tofu. Serving suggestions are

below the recipe.

 

Peanut Sauce

 

1 cup creamy peanut butter

1 can (14oz.) coconut milk

2 Tbsp. red curry paste

2 Tbsp. soy sauce

1/4 cup sugar

2 Tbsp. seasoned rice vinegar

1 Tbsp. red pepper flakes (more if you like it spicy!)

2 cloves garlic, minced

1/4 tsp. ground ginger or 1 tsp. Freshly grated ginger

1 Tbsp. olive oil

1/4 tsp. sesame oil (optional)

1/2 cup water

Juice of 1 lime or 1/2 lemon

1/4 cup chopped cilantro

 

Whisk all ingredients except cilantro in a large saucepan. Slowly bring to

a simmer on low-medium heat and cook for a few minutes, stirring frequently.

 

Serving suggestions:

- Spoon over vermicelli noodles or rice and top (or mix in with sauce)

with cooked tofu*, onions, peppers, then sprinkle with the cilantro.

- Pour into a dish, top with cilantro, and use as a dipping sauce.

 

 

 

Carmelized Tofu

 

I have to give Heidi credit for this, because I saw it for the first time on

her website, www.101cookbooks.com. I¹ve just adapted it a little.

 

For this method of cooking tofu, I like to buy extra firm tofu packed in

water, and put it in the freezer. A few days before I want to use it, I

take it out of the freezer to let it thaw out. You can also defrost it in

the microwave.

 

1 pkg. tofu

3 Tbsp. brown sugar

2 medium cloves garlic, minced

 

Heat a pan on medium heat.

Cut the tofu into small 1/2 inch squares or triangles.

Dry fry the tofu until golden.

Add garlic and, while stirring, cook briefly for less than 1 minute.

Quickly add brown sugar and turn the heat up to med-high.

Stir constantly until sugar melts and coats everything.

Remove from heat.