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!
- 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)
- 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?