Monday, January 12, 2009

Thai One On

Dinner tonight was a page out of the Whole Foods cookbook Hubbabubba gave me for Hanukkah. I've been judiciously thumbing through it since receiving it, and marvelling how every recipe sounds better than the next. It's full of exotic vegan and vegetarian recipes, with an emphasis on South-of-the-Border and Thai cuisine.
This Peanut Sauce yields about 2-3 c. so I have plenty left over for future Thai-tinged explorations. It tasted particularly good on tofu.

Thai Peanut Sauce (adapted from The Whole Foods Market Cookbook)
Heat 1/4 c. canola oil and 1/4 c. sesame oil in a saute pan, drop in 1 chopped med. onion, 9-10 minced garlic cloves and 1 tbsp. chopped fresh ginger, simmer for a few minutes- stirring often. Mix in 1/3 c. rice wine vinegar, 1 c. water, 4 tbsp. sugar, 1/4 c. ketchup, 2/3 c. creamy peanut butter, 1/3 . tamari, 3 tbsp. lime juice, and several dashes of hot pepper sauce- simmer for a few minutes. Let cool for about 5 mins. and puree the mixture in blender or food processor until smooth.

Tofu and Veggies in Peanut Sauce:
Slice block of extra firm tofu into 1-2" pieces, and drain. Lay tofu out on baking sheet and place in an 450F oven. Remove when tofu is golden brown and roasted looking. Slice up one red pepper, shittake mushrooms, and bunch of green onions. Heat 1 Tbsp. sesame oil and throw the tofu and veggies into pan, sauteeing until peppers are slightly soft. Add 1/2 c. (or as much as you want) peanut sauce and mix. Serve over bed of noodles or rice.

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