Wednesday, March 28, 2012

Tofu and Peanut Sauce with Quinoa and Vegetables

This peanut sauce is great with many different dishes and pretty much any veggies you can think of! I really want to try it on a thai inspired pizza!

1 can coconut milk
8oz organic chunky peanut butter
2c water
1tbs better than boullion no chicken base
3 cloves garlic minced
2 green onions finely chopped
1/2c green bell pepper, diced
1tsp ground ginger
1tsp kelp granules
1tsp dried basil
1tbs organic tamari
1/2tbs light oil
1/2tbs sesame oil
sriracha and black pepper to taste

5oz fresh spinach
1 can baby corn
12 oz baked or pan fried organic tofu

I use Trader Joe's Organic Tri Color and prepare it in a rice cooker.
1c quinoa to 1 1/2c water

Saute garlic and green pepper in 1/2tbs light oil until garlic is light golden. Add in green onion, water, boullion and all seasonings, except sesame oil.
Once that is well incorporated, whisk in coconut milk and peanut butter. Bring to a boil and then reduce heat to simmer. Simmer for about 10 minutes and then add in fresh spinach. Simmer until spinach wilts and sauce reaches desired thickness. Add in sesame oil, tofu and baby corn. Remove from heat and serve over quinoa or rice.

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