In creating this recipe, I tried to reproduce the flavors in a peanut sauce that was served over skewers of tofu in an Indonesian restaurant my sons and I visited in Amsterdam. I’m sure this is a simplified rendition, but no matter—it’s really good! Use it to top sautéed tofu or tempeh; it’s also good with noodles. See Golden Tofu Triangles with Rich Peanut Sauce (page 46).
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Combine all the ingredients in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer.
Step 2
Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick. Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.
nutrition information
Step 3
(per 1/4 cup)
Step 4
Calories: 210
Step 5
Total Fat: 16g
Step 6
Protein: 8g
Step 7
Carbohydrates: 12g
Step 8
Fiber: 2g
Step 9
Sodium: 285mg
