Friday, July 17, 2009

Thai-style tofu & snow peas with lime-peanut sauce

Although it seems criminal to mess with the perfection that is Heather's old standby peanut sauce, I was looking for something to cut the peanut butter so that J. could eat it. This sauce is a lot thinner and less peanut buttery -- good in a different way.

From GreenChefs.

1 cup snow peas, coarsely chopped [I used more, and sugar snap and snow peas together]

1-2 tbs. fresh ginger, minced

1 chili pepper, crushed [I used some Thai chili garlic sauce instead]

1 onion, chopped

1/2 lb tofu, cubed

1/2 cup peanut butter

1/2 cup coconut milk

1/4 cup soy sauce [I used less than this, and added about 2T of honey]

1/3 cup lime juice

4 tablespoons cilantro or coriander, chopped

8 ounces rice vermicelli

1. Heat the oil in a large skillet. Saute the onion and add the snow peas, ginger, chili pepper, stir-fry for a couple of minutes.

Stir in the tofu and stir fry for a couple more minutes. [I used leftover tofu that had been pan-fried separately]

Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro. [I waited until the end for the cilantro]

4. P
our over vegetables and remove from heat.

Cook the rice vermicelli in boiling water. [why would you not do this at the same time as you're stir-frying the veggies? I can't see a reason to wait]

Drain and serve the sauce over the vermicelli.

Garnish with cilantro or coriander leaves.

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