Sunday, October 16, 2011
Tofu Stir Fry with Peanut Sauce
After a lovely fall afternoon apple picking my friend and I worked up an appetite so we decided to make some dinner together at her place. Soon to come is some sort of yummy fall apple dessert with all of these great fresh apples! I had bought a package of tofu a few weeks back that I needed to use so that was an easy selection. Our go-to with tofu has been stir fry so far, so we went with that and decided on a peanut sauce, like you often find in thai restaurants.
1/2 cup reduced sodium chicken broth
2 cloves garlic, choppped
1/4 cup peanut butter
2 TB rice vinegar
3 TB reduced sodium soy sauce
1 TB toasted sesame oil
The nice thing about this peanut sauce is that you can use it on almost any sort of stir fry - you don't have to like or want to use tofu. It would go great with chicken or shrimp - or even just lots of vegetables!
In a small saucepan stir together the chicken broth and garlic. Bring to a boil, reduce heat and simmer just a couple minutes. Add the peanut butter and stir until melted and combined well. Take the sauce off of the heat and stir in the rest of the ingredients - the rice vinegar, soy sauce and sesame oil. Stir all together and taste to see if it has the salt level you usually like. If not - add a little more soy sauce. You'll find that the peanut butter actually makes the sauce a little sweet - I like it that way, but if you use a natural peanut butter you're less likely to get that sweet taste to the sauce.