The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains
Charney's classic tofu with peanut sauce
Page 124
| Course Type: Condiments
(1 review)
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mandelicious from ,
I have made this peanut sauce at least a dozen times, and it is so good as a dip or dressing for other recipes that I have never gotten around to making the tofu part of this recipe. The peanut sauce is excellent tossed with soba noodles, or used for dipping fresh summer rolls and vegetables.
As written, the recipe requires 1 1/2 cups of vegetable stock or water for thinning the sauce. From my experience, this is way too much liquid, even if you intend to use is as a marinade. To make a dipping sauce, I usually use a tablespoon or two of water to get the right consistency.
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