I made fried tofu with vegetables and rice in a delightful peanut sauce on Sunday evening. It had to be good -- Big J had seconds, and Little J ate over half of his serving, even after eating chips.
3/4 cup creamy peanut butter
1/4 cup coconut milk
1 1/2 tablespoons of water
1 1/2 tablespoons of lime juice
1 1/2 tablespoons of tamari (gluten free soy sauce)
1 1/2 teaspoons of fish sauce
1 1/2 teaspoon Franks Red Hot Sauce
1/2 tablespoon of ginger
2 tablespoons chopped cilantro
Mix all ingredients but the cilantro. Add cilantro just prior to serving. The original recipe indicated you could just mix and serve. I ended up heating it on low to help the peanut butter mix in a little better.
(c) Lessons form Cooper