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Sunday, September 9, 2012

Thai Peanut Tofu

This dish has got to be one of my favorite dishes, Dallen's as well.  It is just so delicious and peanutty without being "sweet".


-Extra Firm Tofu
-2 TBSP peanut oil
-1 tsp sesame oil
-1 chopped onion
-1 chopped carrot
-1 clove minced garlic
-2-3 inches grated ginger
-1 zucchini chopped
-1/4 cup vegetable broth

-1/2 cup peanut butter
-1/2 cup coconut milk
-2 tsp tamari
-1/4 tsp fresh ground pepper
- pinch Cayenne

-Sesame seeds

Pre press your tofu to get rid of any excess moisture, then cube into about 1/2 to 1 inch cubes.  Heat the peanut oil and sesame oil in a skillet on med/high heat.  Add tofu and stir fry for about 5 minutes, stirring, until it is browned.  Remove the tofu and set this in a bowl to the side.  Now add your onion, carrot, garlic, ginger, and vegetable broth to the skillet.  Turn the heat down to lo or med/lo, cover, and just simmer for about 4-5 minutes.  Next add the zucchini to the pan and simmer a few more minutes, covered, until the zucchini is softer but still a little bit crisp, I don't like mushy zucchini.  Remember to keep checking the vegetables and adding a bit more broth if you need it.  You don't want the pan to cook dry.

While this is cooking, in a small bowl add the peanut butter, coconut milk, tamari, pepper and Cayenne and whisk it all together.  When your vegetables are done, add the tofu back to the skillet, and mix in your peanut butter mixture.  Just let it sit on the hot stove for a minute, while you are mixing it all so that everything can heat up.  Sprinkle on a few sesame seeds and it is DONE.

I served this with sticky rice but any rice will do, whatever your family likes best.  You could also serve this over rice noodles.

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