My mouth is watering just writing about making this spinachy goodness!
600g clean spinach
60ml peanut butter (I prefer natural PB, but just use what you have (smooth, chunky))
30-45ml rice vinegar (or mirin) (depending on how vinegary you like things)
30ml soy sauce or tamari (tamari for gluten-free)
15-20ml sugar (white sugar, brown sugar, honey, etc., but no artificial sugar)
15-45ml warm water
45g toasted sesame seeds for topping
Wilt the spinach in a steamer or add a couple of centimetres of water to a pot. Stuff that spinach in. It will wilt in only a couple of minutes, so watch it carefully so it doesn't get mushy. (No one likes mushy vegetables.)
Tip into a colander and let it cool.
In a blender, hand-held blender or food processor, blend together the peanut butter, tahini, rice vinegar, soy sauce, sugar and a bit of the water (add more if needed for a pourable, but thick consistency). Taste. Adjust.
Keep at room temperature until your spinach is ready to wear the glorious sauce.
Drain. Drain. Squish and drain. Use a colander, time and your hands. Get squishy with it. Trust me…you'll want this to be as un-watery as possible.
Then form it into balls about the size of an orange and set them in little bowls. I love little bowls!
Pop them into the fridge to set for about 30-60 minutes.
Pour over the sauce and top with the toasted sesame seeds.
Devour. You can most certainly try to eat this with chopsticks, but I bet you can't get it in your mouth fast enough…just fork it!
*I forgot to take a photo the last time...I was too busy inhaling the gomae. I'll add one some other time.
Nutrition information - click on image to enlarge.
250ml natural crunchy peanut butter ((smooth is also fine))
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)
1l seasonal vegetables of your choice cut into bite-sized pieces
1/2 bunch cilantro (roughly chopped)
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.
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.
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.
Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
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.
Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Portion grain out in each bowl and add veggie mixture on top of each.