Moosewood Peanut Sauce Food

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

Steps:

• Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

AFRICAN PEANUT DIPPING SAUCE

Steps:

• In saute pan, cook onions until tender.
• Add cayenne, ginger, mashed banana, and saute, stirring frequently.
• After five minutes, add the juices.
• Simmer for 10 minutes more, before stirring in the peanut butter.
• Serve warm.

BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE

Steps:

• For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
• Add vinegar, honey, soy sauce and red chili flakes.
• Set aside.
• In a wok, heat half the oil, half the ginger, and half the garlic.
• When hot, add tofu and stir fry for a few minutes.
• Add tofu to sauce and set aside.
• To wok add the rest of the oil, ginger, garlic, and onion.
• When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
• Add the soy sauce and stir fry until broccoli is just tender and bright green.
• Add sauce to broccoli and stir until everything is coated with sauce.
• Serve immediately over steamed rice.
• Top with lightly toasted chopped nuts and scallions.

TOFU AND BROCCOLI WITH PEANUT SAUCE

Steps:

• -----------TheSauce-----------.
• In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
• Whisk in the remaining ingredients.
• Set aside.
• -------TheSaute-------------.
• Cut off the bottom half-inch of the broccoli stems.
• Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
• Cut the stalks diagonally into thin slices.
• Coarsely chop the flowerettes.
• Set aside.
• Begin heating the large skillet.
• When it is hot add 1 tbsp of the oil.
• Add half the garlic.
• Salt lightly.
• Sauté over medium heat for 1 minute, then add the tofu chunks.
• Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
• Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
• Mix together gently.
• Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
• Add the remaining garlic.
• Salt lightly.
• Add the onions, and some black pepper.
• Sauté, stirring frequently, over medium heat, until the onions are soft.
• On another burner, begin heating the peanut-tofu sauce on a low heat.
• It shouldn't actually cook-it only needs to be warmed through.
• Add the broccoli and the chopped peanuts to the skillet.
• Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
• Pour the heated peanut sauce over the sauté.
• Toss everything gently until everything is coated with everything else.
• Serve over long-grained white or brown rice (basmati is good).