Recipe for Tofu in Peanut Butter Sauce

This is probably the easiest dish I have tried out in the recent past. It requires no grinding, no chopping (unless you count cubing tofus as 'chopping'), no frying, its ultra super simple and you end up with a creamy side dish for your roti or rice in no time.

I made this for dinner a couple of weeks back, which explains the extra 'warm' pictures under artificial lighting. I wasn't sure if TH would like it since he doesn't like peanut sauces and gravies like they use in gado-gado much (but loves peanut butter, yeah, men are weird no?).

He ended up saying "this is not bad at all" so I guess if you like peanuts then this one will be a winner for you too.

Tofu in Peanut Butter Sauce

Nags' Original Recipe

Serves: 2

What I Used:

1 block firm or silken tofu - cubed

3 tbsp peanut butter

2 tbsp soya sauce

1 tbsp vinegar

2 tsp minced garlic

2 tsp minced ginger

1 tbsp oil

1/2 tsp sugar (optional)

Salt and pepper

Water

Fresh parsley/coriander/spring onions

How I Made It:

1. Make a loose paste with the peanut butter, soya sauce, vinegar, sugar, and some water.

2. In a pan, heat the oil and add the cubed tofu. Fry lightly (if using firm tofu, otherwise go on to the next step).

3. Add the minced ginger and garlic and fry until the flavour comes out and the kitchen smells really good.

4. Add the peanut butter sauce and mix well, coating the tofu pieces completely. Add about 1 cup water and cook covered for 5 mins on very low fire.

5. The dish will keep getting dry because of the peanut butter so keep adding required water to keep it saucy.

6. After 5 minutes, make sure consistency is right for you by adding enough water and bring to boil. Remove from fire, add salt and pepper to taste and garnish with chopped fresh cilantro/parsley or spring onions. Be careful when you add salt since the peanut butter will already have some.

I served this with some simple vegetable rice. I am sure it will go great with roti too.

Variations:

Try replacing tofu with paneer or soya chunks/meal maker. Anything that soaks up the flavours should be a good addition. I am even thinking cubed potatoes. Hmmm.. :)

I am sending this to Culinarty's Original Recipes Event.