Archive for ‘Peanut Butter’

August 2, 2012

Crispy Tofu and Vegetables with Peanut Sauce

This is a delicious and comforting weeknight recipe. You can use any vegetables you have on hand (I used sweet potatoes, red bell peppers, and carrots). The measurements for the sauce are approximate and feel free to add more sugar, soy sauce, or vinegar, depending on how salty, sweet, or acidic you like it. The water is important to add because the sauce will thicken as it cooks, and it can become gummy if the water isn’t added in the beginning. As the tofu turns golden brown, you might feel tempted to stir, but don’t. Just let it sit and crisp up in the pan for 5 minutes, and check every few minutes to see if it’s golden brown. This is a simple stir-fry, but tastes phenomenal!

Hint: To peel ginger, place your thumb on the back of a spoon and apply downward pressure; the skin will come off easily!

Time: 30 minutes

Serves 4

SAUCE

  • 5 tablespoons water
  • 4 tablespoons smooth natural peanut butter (Organics Old-Fashioned Creamy brand is my favorite!)
  • 1 tablespoon rice vinegar, (or white vinegar, or lime juice)
  • 2 teaspoons soy sauce
  • 2 teaspoons brown sugar (or honey)
  • dash of crushed red pepper or cayenne (optional, to add some spice)

TOFU & VEGETABLES

  • 14 ounces extra-firm tofu
  • 1 tbsp peanut oil
  • 2 cups of vegetables (any kind!)
  • 2 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 2 tbsp chopped onion
  • fresh basil (optional garnish)

1. To prepare tofu: Drain and rinse tofu; pat dry. Cut the tofu into ½ inch cubes.

2. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

3. While the tofu is crisping, prepare the sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, and brown sugar in a small bowl. Taste it, to make sure it’s the way you like it.

4. When the tofu is golden brown on all sides, transfer to a separate plate.

5. Saute onions, ginger, and garlic until fragrant, about 1 minute. Add vegetables, tofu and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Transfer to a plate, garnish with fresh basil, and serve.

Happy Eating!

Love,

Yang

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July 11, 2012

West African Sweet Potato Soup with Peanut Butter and Black Beans

This soup is amazing: hearty, comforting, and DELICIOUS. It also happens to be both vegetarian and vegan, although you could certainly add meat to this dish (chicken and beef would go well here). This soup honors fall flavors while paying homage to both Thai and African culinary traditions. I would say the addition of the Thai curry paste, lime, and brown sugar makes this soup Thai-African fusion.

Total Time: 45 minutes, largely unattended

Prep: 15 minutes

Cook: 30 minutes

Serves 4-5, adapted from Gluten-Free Goddess

1 tbsp olive oil
1 tbsp Thai red curry paste
1/2 tsp cinnamon
1 medium red onion, peeled and diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 large yellow bell pepper, seeded and diced
1 jalapeno, seeded and diced very finely
1/2 lb dried black beans, soaked overnight and cooked until tender
1 quart vegetable broth (or chicken broth)
1/2 cup all-natural peanut butter (or sunbutter for those allergic!)
1/2 cup boiling water
1/2 tsp red pepper flakes
2 tbsp chopped fresh cilantro
1 lime
3 tsp brown sugar
salt and black pepper, to taste

1. Heat the olive oil in a large soup pot.  Add the curry paste and cinnamon.  Stir for a minute so that the olive oil gets infused with spice.  Add the onion, garlic, sweet potato, bell pepper, and jalapeno.  Stir and cook the veggies for 5-7 minutes, until softened.

2. Add the beans and broth.   Add the peanut butter to the mix.  Add the red pepper flakes.

3. Bring the soup to a boil, then cover and simmer.  Cook until veggies are tender, about 25 minutes.

4. Stir in the lime juice and brown sugar.  Season with salt and black pepper, if needed. Top with chopped cilantro.

Happy Eating!

Love,

Yang

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