Tofu in hot afro-asian peanut sauce
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tomato juice (or diluted tomato sauce/spaghetti sauce) |
| ½ | \N | Banana |
| ¼ | teaspoon | Ginger |
| \N | \N | Garlic to taste |
| 2 | tablespoons | Korean-style black soybean paste; about (easily found in plastic tubs at Asian groceries; and cheap) -or- |
| \N | \N | Generous splash of good soy sauce (not La Choy!) |
| \N | \N | Chiles to taste |
| ½ | cup | Peanut butter; at least |
Date: Fri, 22 Mar 1996 06:05:00 GMT From: rain@... (Rain)
Here's what I had for dinner tonight. It's based on the hot peanut sauce many African cuisines pour on nearly everything, but like a good deal of modern African cooking, it's taken on Asian influences and is now made with tofu instead of chicken. (You could switch it back, of course.) All amounts are VERY approximate.
1. Cook up some rice, preferably white Basmati. Let cool a bit--this dish is best if only warm, not scalding, in the temperature sense.
2. Mince one onion and saute in oil till soft and beginning to brown.
3. Place sauteed onion in a blender and add above ingredients.
4. Whirl till smooth and thick but pourable, adding more tomato juice and/or more peanut butter as needed/desired.
5. Slice up as much good firm tofu as you want and quick-fry till golden.
Park tofu over rice and drench with peanut sauce. Consume mass quantities.
Store leftover sauce--it stores well and is good at any temperature.
Paradisial for breakfast over mangoes.
If you're in a real rush, the onion isn't absolutely necessary.
CHILE-HEADS DIGEST V2 #274
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .