TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
WARM GINGER-PEANUT SAUCE
This is what I would call "eatable." Not just edible. I and my daughter, too, have been known to forage the fridge looking for leftovers to dip in sauce remnants. I know the ingredient list looks daunting, but it doesn't take long and is COMPLETELY worth it. I found this in a book called "Desperation Entertaining" by Beverly Mills and Alicia Ross. It is suggested, among other things, as a dip for chicken fingers.
Provided by Seven Wonders
Categories Sauces
Time 10m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel the garlic cloves and drop them 1 at a time through the feed tube of a blender or food processor with the machine running and finely chop. Add the remaining ingredients one at a time, squeezing the lemon juice through a small strainer ( to catch seeds) directly into the blender or processor bowl. Pulse on high to combine well.
- To serve, place in a microwave-safe bowl and microwave, covered with plastic wrap, on high until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 187, Fat 13.3, SaturatedFat 2.4, Sodium 664.2, Carbohydrate 14.5, Fiber 1.6, Sugar 10.3, Protein 5.4
GINGER PEANUT STIR-FRY SAUCE
There are a million versions of spicy peanut sauce - this is just another take on an old (?) favourite. It uses vinegar which I like because I don't always have citrus on hand. My 3 year old loves this (go figure), it's just the right amount of spice for him - so of course you might want to beef up the chili. I also went pretty light on the sesame oil to try and save some calories...all in all it's pretty tasty and super easy! In my photo I had stir-fried it with some buckwheat noodes, bok choi, broccoli and some other veg. Note that it only makes 1/2 a cup, about enough for 2.
Provided by magpie diner
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).
- Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.
- Garnish with cilantro, sesame seeds or gomashio.
SPICY THAI PEANUT SAUCE
This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.
Provided by Genevieve
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
- Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g
SPICY PEANUT SAUCE
One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL! This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water just slightly. This can be made up to 3 days in advance. Kikkoman Thai-Style chili sauce can be found in any Asian section of major grocery stores, I purchase mine at Safeway stores in the Asian section, but you can use any brand of Thai chili sauce for this. You can use about 1/2 - 1 teaspoon (or to taste) red pepper flakes in place of the chili sauce. This recipe may be cut in half to make 2 cups.
Provided by Kittencalrecipezazz
Categories Sauces
Time 13m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
- Add/stir in the remaining ingredients and bring to a simmer, stirring.
- Simmer the sauce until smooth, then cool to room temperature.
- *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
- This sauce is best served at room temperature.
Nutrition Facts : Calories 588.3, Fat 42.8, SaturatedFat 8, Sodium 2379.2, Carbohydrate 38.2, Fiber 5, Sugar 27.5, Protein 20.6
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VEGGIE & RICE NOODLE BOWL WITH GINGER PEANUT DRESSING
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- Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let set for 10 minutes before draining.
- Prepare dressing by adding the following ingredients to a small mixing bowl: Peanut butter, sesame oil, brown sugar or maple, soy sauce or tamari, lime juice, chili garlic sauce, and ginger. If too thick, add a splash of hot water and whisk once more. Set aside.
- Add noodles, carrots, green onion, and tofu to serving bowl. Top with peanut dressing, fresh basil ,and sriracha and serve immediately.
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