If you love peanut butter…or better yet, satay…you will love this deliciously, peanuty, spicy sauce.
Satay veg bowl
Serves
| 2-3 |
Allergy
|
Peanuts
|
Dietary
|
Vegan, Vegetarian
|
Meal type
|
Main Dish
|
From book
|
The Coup Cookbook
|
Ingredients
SAUCE
- 250ml natural crunchy peanut butter ((smooth is also fine))
- 250g water
- 50ml soy sauce
- 2-3 cloves garlic (minced)
- 25ml fresh lemon juice
- 200ml coconut milk
- 25ml brown sugar
- 15ml green curry paste (or to taste)
THE REST
- 175ml tofu
- 1l seasonal vegetables of your choice cut into bite-sized pieces
- 500ml quinoa
- 1/2 bunch cilantro (roughly chopped)
Note
I make this often.
1 – It is served in a bowl. (I ~might~ have a slight bowl fetish.)
2 – It is freakishly delicious.
3 – Who doesn’t like peanut butter for dinner?!
It is out of a cookbook from a fabulous vegetarian restaurant in Calgary, Canada called The Coup. I’ve made a few, little changes from the original version.
Directions
Step 1
|
In a pot on medium heat, mix peanut butter and water together. Continue to mix until a smooth consistency —watching that you do not burn the peanut butter. |
Step 2
|
Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes to let the flavors mingle. |
Step 3
|
Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm. |
Step 4
|
In a large pan, sauté tofu until the edges get crispy, add vegetables + sauté until tender but still crispy, you might need to add a little soy sauce or water for liquid so veggies don’t stick to the pan. |
Step 5
|
Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately. |
Step 6
|
Portion grain out in each bowl and add veggie mixture on top of each. |
Step 7
|
Garnish with cilantro. |
Like this:
Like Loading...