Sunday, March 11, 2007
Thai Peanut and Ginger Sauce
1 Tbls Fresh Ginger
2 Cloves of Garlic
1 cup Natural Peanut Butter
1 cup warm H2O
1/4 cup Tamari
1/4 cup Fresh Lime Juice
1 tbls Sesame Oil
1/2 tsp Curry Seasoning
Cayenne to taste
1/4 pound Green Beans
1/2 pound Tofu cubed (I suppose you could use chicken if you wanted to)
Finely chop the onion, garlic and ginger and saute. Add the curry powder about 30 seconds before you turn off the heat. I put the onion, garlic and ginger in a food processor to make it fine enough to keep the sauce smooth.
Mix the peanut butter, w/ the warm water in a bowl and add the lime juice, tamari and sesame oil.
Add this mixture to the pan and mix with the onion/garlic/ginger mixture and simmer until you have the desired consistency. If you need to thin it out, I've used milk and coconut milk and both work well. Mix in the cayenne to taste.
Saute the tofu until brown and a little crispy.
Mix in the tofu and green beans and serve over noodles or rice. I've used rice noodles and Udon and I prefer the udon, but whatever you have around should work fine. I've also used broccoli or asparagus instead of beans, but they both overpower the flavor a bit. It's good though too.