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Saturday, August 11, 2007


Recipes with purchased sauces: Tofu with Spinach and Onions in Thai Peanut Sauce.

photo of stir-fry with peanut sauce
I've never been a huge fan of peanuts, but every so often I crave kung pao tofu or param pak with peanut sauce. So finally, I bought a jar of a vegan & Thai version of peanut sauce that contains coconut milk, galangal, and other tasty ingredients. They recommend it more as a dipping sauce than for sautés, but it works well. I like the thick paste versions better than the versions that are more liquid and vinegar-y. (I know how to make peanut sauce from scratch, or I used to. If I can find one of the old recipes, I'll test it out again, refine it, and post it.)

-a pound of tofu, cubed
-three cups of fresh spinach, washed and coarsely chopped
-one onion, halved and sliced into half-rings
-four tablespoons of the Thai peanut sauce of your choice
-cooked rice.

Heat a little canola or peanut oil in a wok, and add the sliced onion when it's hot. Sauté the onion over medium-high heat for two or three minutes before adding the tofu. Mix well, lower the heat, and cover for about 5 minutes, stirring occasionally. Add the spinach and peanut sauce, and mix well. When the dish smells too good to wait any longer (about 12 minutes of total cooking time), serve over hot rice.

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posted by Arlene (Beth)5:54 PM

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