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| Making peanut sauce in mini processor |
I couldn't find the original recipe I used for this spicy Thai stir-fry, but here are a few similar ones from
Bon Appetit and
Food and Wine:
- http://www.bonappetit.com/recipe/panang-tofu-curry
- http://www.foodandwine.com/recipes/thai-style-tofu-and-vegetables
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| Broccoli + garlic |
As usual, I omitted any sugars (e.g., brown sugar, honey, agave). I also used broccoli and carrots instead of the veggies outlined in the above recipes. I wish I could find the recipe for the peanut sauce. The one I used was made with roasted, salted peanuts instead of peanut butter like the one from
Cookie and Kate below. (And if I had used the latter, I would've opted for crunchy.) I also used Sriracha sauce, but I could've thrown in some red pepper flakes.
Spicy Thai Peanut Sauce
- ½ cup creamy peanut butter
- ¼ cup reduced sodium tamari
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey (or agave nectar, to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
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| The finished product |
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| Swiss, peanuts, and dark chocolate with hazelnuts for dessert |
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| The kids at the table |
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