Just as the title suggests, I make this once a week.
I think all of us need that one recipe that we make weekly to give our cooking brain a rest (I am obviously not referring to pizza Friday here). I have read dozens of recipes for “peanut sauce”, and they all center around three main ingredients: peanut butter, a salty component such as soy sauce and a tangy component such as rice vinegar. With a lot of trial and error I finally hit the nail on the head with this one. My kids go nuts over this sauce and will literally dip any vegetable I put in front of them in a cup of this sauce. It’s great on tofu wraps, with baked sweet potatoes, or even drizzled on steamed kale. That said, my favorite way to enjoy it is over a big bowl of rice, tofu, and steamed vegetables. Anyone else have rice bowl night in their house?There are loads of recipes on how to marinate and cook tofu and stir-fry vegetables in a wok, but I was thinking that there may be some busy moms out there looking for an easier way, and I’m giving it to you. I promise that the sauce is so flavorful that you don’t need to doctor up the other ingredients. Choose three or four of your favorite vegetables, such as broccoli, carrots, and snap peas, and steam them for about 5 minutes in a vegetable steamer. Don’t overcook! You want the vegetable to retain a bit of crunch. I have found that vegetables keep on steaming even after you have taken them off the burner and out of the pot, so dump them into a bowl a minute or two before you think they are perfectly done, and after a short rest time they really will be just right.
For the tofu, press out the water using a tofu press (I have this one) for about ten minutes. Slice the tofu into cubes and place them on a Silpat lined baking sheet. Toss with a little coconut oil and sprinkle liberally with salt. Cook the tofu in a 400° oven for about 30 minutes, tossing once or twice. Easiest tofu ever, but my five year old will eat half the pan of this straight out of the oven. Load up a shallow bowl with brown rice, some tofu cubes, a whole lot of vegetables, and go to down drizzling your sauce. Take the jar with you to the table, I promise you will want to pour on just a bit more.
- 1 garlic clove
- 1 tsp freshly grated ginger (from a 2 inch piece)
- ⅓ cup natural unsweetened peanut butter
- Juice of 1 lime
- ¼ cup low-sodium soy sauce
- 2 tsp chili garlic sauce
- ¼ cup maple syrup
- 1 can light coconut milk
- 1 handful cilantro
- 1 Tbsp toasted sesame oil
- In a food processor add garlic, ginger, peanut butter, lime juice, soy sauce, chili garlic sauce, and maple syrup. Blend until loosely combined.
- Add in cilantro and coconut milk, and process again. You are not trying to get a completely blended sauce here, the small flecks of cilantro are really nice for texture and contrast in this sauce. This is why I make it in a food processor instead of a blender.
- Pour mixture into a small saucepan, and heat slowly over medium-low heat. Simmer the sauce for a few minutes to both warm it and thicken it slightly.
- Turn off the heat, and stir in the sesame oil. Serve.
Sometimes I make a double batch of this sauce and freeze half in a mason jar for those soccer practice nights when you just can’t get it together in time. Someone please tell me when they are inventing afternoon soccer practices. Please.