Rebecca here; I tried a new recipe today. Recently I've been more and more interested in cooking tofu (no idea really) and I had a hard time thinking about what to do with it instead of just doing a plain stir fry with soy sauce. So, I looked online and found this mini-recipe for Peanut Sauce. I didn't follow it exactly but just followed the basics and added some sesame seeds and some chili oil. (:Peanut Sauce
2 T - smooth peanut butter
2 T- soy sauce
1-2 cloves garlic, minced or chopped
1/4 C - water
1 t - brown sugar
juice from half a lemon (can be less, depending on your tastes)
+
2 t - sesame seeds
2 t - chili oil
2 T- soy sauce
1-2 cloves garlic, minced or chopped
1/4 C - water
1 t - brown sugar
juice from half a lemon (can be less, depending on your tastes)
+
2 t - sesame seeds
2 t - chili oil
In a non-stick pan, combine all ingredients, stirring constantly over medium heat until peanut butter has melted. You can do this in the microwave too, for about 30-40 seconds.
It turned out pretty good, I was mostly afraid of burning the sauce cause it has happened before when I attempted peanut butter noodles a year or so back. ): I should've added more chili oil as well, cause both Lee and I couldn't taste it at all! O: As for the tofu and vegetables, I added 3 bok choy, and 1 stem of broccoli. I soaked the tofu in soy for a bit before pan frying (I should've cut the tofu into smaller pieces D:)
Awesome, right? Loved it and have leftovers for tomorrow, it should taste better with white rice rather than scallop and shrimp fried rice (our leftovers from yesterday) Will make again!
It turned out pretty good, I was mostly afraid of burning the sauce cause it has happened before when I attempted peanut butter noodles a year or so back. ): I should've added more chili oil as well, cause both Lee and I couldn't taste it at all! O: As for the tofu and vegetables, I added 3 bok choy, and 1 stem of broccoli. I soaked the tofu in soy for a bit before pan frying (I should've cut the tofu into smaller pieces D:)
Awesome, right? Loved it and have leftovers for tomorrow, it should taste better with white rice rather than scallop and shrimp fried rice (our leftovers from yesterday) Will make again!
Cheers,
- Rebecca
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ReplyDeleteGod im so noob at posting its funy i deleted my comment but i thought i copied it since i wanted to edit it...now i shall retype it ..So is it bad for me to comment on every blog update you guys have well im putting pressure on you guys to update it more! or i shall waste you two with my FAMAs rifle! muhahaha pst my fav rifle...ANyways to this post i must say these food posts doesnt help my hunger when being lazy and starving.. since i can almost taste it over here sumhow O>O~~~ it's like i can nom nom nom on my screen and .... that ...picture ... must resist... XD i shall try cooking this sum time =] oh btw becca! um i think it's spelt like bak choi? i duno thats how i say it though =] i love them vegi hahaha and scallop (dai gee)and shrip (ha) ummmm nom nom nom and shrip yes is HA~ in cantonese LOl
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