Tofu & Veggies in Thai Peanut Ginger Sauce

My daughter & I both love peanuts, though my hubby is not too keen on it. This week since he is travelling, I decided to make Tofu & Veggies in Thai Peanut Ginger sauce. The basic recipe is from an old issue of Eating Well magazine.

Here's how I made it:

Step 1 - To make the peanut ginger sauce, whisk together -

2 tbsp smooth peanut butter

3 tbsp water

1 tbsp white vinegar

1 tbsp soy sauce

1 tsp honey

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp red chilli pwd. or to taste

Step 2 -Use 1 14 oz. packet of firm tofu. Drain the water, cut the tofu into long strips of about 1 cm. thickness. Saute them using this dry frying technique from Monsoon Spice. Lay the strips on a non-stick pan and heat on medium high, pressing gently with a spatula. In about 5 mins, it will brown on the lower side. Flip over and repeat on the other side.

Step 3 - When the tofu is browned on both sides, cut into bite-size pieces.

Step 4 -Other veggies

1/2 onion - sliced

1/2 green bell pepper -sliced

1 cup chopped spinach

1 cup sliced mushrooms

1 tsp oil

Saute the onions in the same pan in which the tofu was dry-fried. When the onions start browning, add the bell peppers, saute 2 mins, add the mushrooms, when they brown, add the spinach.

Step 5 - Now add the peanut sauce & tofu to the veggies.

Step 6 - Top with crushed peanuts and serve hot with whole wheat toast.

This bowlful of Tofu & Veggies in Thai Peanut Ginger Sauce goes to Aquadaze for the Let's Go Nuts event.

Its also off to DK for her AWED - Thai cuisine event. Though this dish is unlike the typical Thai curries, infact its pretty dry, the combination of the sauce ingredients and the veggies used, spell Thai food to me...albeit in a unique way.