coconut peanut sauce with crispy tofu

I know, I know, you are probably thinking really? another peanut sauce?  But this particular sauce was inspired by a curry peanut dish from Sawatdee, a Thai restaurant in the Twin Cities. I loved the steamed spinach that was served with it – and I’d much rather fill up on spinach than rice!

Made spicy by sriracha, the various flavors of ginger, soy and green onion in this sauce went so well together – I will be making this sauce again -and following the directions so I can get it exactly the same!

Coconu-Peanut Sauce

  • 1 can lite coconut milk
  • 1/2 cup creamy peanut butter
  • 1 Tbsp soy sauce
  • 1 Tbsp sriracha
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 1- 5″ long piece of ginger, minced

Add all ingredients to small sauce pan and simmer for at least 20 minutes. (If you simmer longer it will just get thicker and thicker)

Crispy Tofu:

  • 1 package extra-firm Organic tofu
  • 1 Tbsp olive oil
  • 2 tsp agave
  • garlic spray
  • red pepper, herbamare, salt & pepper

Cut tofu in half lengthwise. Press under heavy plate so excess water is squeezed out – takes about 20 minutes.

Mix all ingredients in small bowl and toss with tofu. Bake on metal pan at 400° (sprayed with cooking spray) for about 30 minutes or until tofu is crispy.

Serve tofu and coconut peanut sauce over steamed spinach and brown rice. Garnish with sesame seeds if desired.

Do you have a dish that you make over and over but slightly change it each time?

Comments

  1. says

    That tofu looks SO good.

    I’m always making banana bread and beanballs; both of those recipes are things that I alter just a little bit every time I make them. They always taste great but the flavours are subtly different each time so I never get tired of them!

  2. says

    That tofu looks SO good.

    I’m always making banana bread and beanballs; both of those recipes are things that I alter just a little bit every time I make them. They always taste great but the flavours are subtly different each time so I never get tired of them!

  3. says

    OMG – I love Sawatdee – it is where I first tried Thai food!

    The dish I make over and over again is tofu over chard with blue cheese. Sometimes I make it with goat cheese, sometimes pears instead of the apples, etc. etc.

  4. says

    OMG – I love Sawatdee – it is where I first tried Thai food!

    The dish I make over and over again is tofu over chard with blue cheese. Sometimes I make it with goat cheese, sometimes pears instead of the apples, etc. etc.

  5. says

    This looks wonderful. The sesame seeds are a great touch – both pretty and tasty. Actually peanut sauce is one of those things I play with! I make it frequently, but I’m always adding this or that. I’ve never added scallions though – I will try that next time!

  6. says

    This looks wonderful. The sesame seeds are a great touch – both pretty and tasty. Actually peanut sauce is one of those things I play with! I make it frequently, but I’m always adding this or that. I’ve never added scallions though – I will try that next time!

  7. says

    My coconut red curry is never quite the same, just ’cause I’m always trying out different veg.

    Have you ever been to True Thai on Franklin?

    Here’s the recipe for the brie fondue:

    1. Whisk together over medium heat until thick and clear: 2 cloves garlic, grated on Microplane, 1 1/4 cups vegetable broth, 1/2 tsp sugar, 1 tsp white wine vinegar, and 1 tablespoon cornstarch.
    2. Whisk in 1 lb. brie, rind removed and cubed, until the cheese is completely melted.
    3. Sprinkle with black pepper and freshly grated nutmeg. Enjoy!

  8. says

    My coconut red curry is never quite the same, just ’cause I’m always trying out different veg.

    Have you ever been to True Thai on Franklin?

    Here’s the recipe for the brie fondue:

    1. Whisk together over medium heat until thick and clear: 2 cloves garlic, grated on Microplane, 1 1/4 cups vegetable broth, 1/2 tsp sugar, 1 tsp white wine vinegar, and 1 tablespoon cornstarch.
    2. Whisk in 1 lb. brie, rind removed and cubed, until the cheese is completely melted.
    3. Sprinkle with black pepper and freshly grated nutmeg. Enjoy!

  9. says

    I’m always looking for new ways to make tofu appealing to my husband. I think he might like this. And, it will help me use some of that sriracha in my refrigerator that just won’t go away. Thanks for sharing the recipe.

  10. says

    I’m always looking for new ways to make tofu appealing to my husband. I think he might like this. And, it will help me use some of that sriracha in my refrigerator that just won’t go away. Thanks for sharing the recipe.

  11. says

    your recipes lately are looking AMAZING! i love the blend of flavors and ingredients in this dish…and sawatdee IS SO GOOD! my thai food craving has been in overdrive lately :)

  12. says

    your recipes lately are looking AMAZING! i love the blend of flavors and ingredients in this dish…and sawatdee IS SO GOOD! my thai food craving has been in overdrive lately :)

  13. says

    I always love reading your posts, i just used this website SwapmySeeds.com, as a way of giving away my unused seeds. Anyone know what I can sell them for? I have maybe 100 chrysanthemum seeds left.

  14. says

    I always love reading your posts, i just used this website SwapmySeeds.com, as a way of giving away my unused seeds. Anyone know what I can sell them for? I have maybe 100 chrysanthemum seeds left.

  15. Deb says

    This recipe sounds great! I have never heard of garlic spray, though. Do you know of places where I could get some in the Twin Cities? Or perhaps let me know of a substitute (for example, garlic salt or powder)?

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