I enjoy cooking (actually eating) but one of my weaknesses is with making sauces. Most of my expeience with cooking and sauces has been opening up a jar of something. The sauce tonight was quite easy to make.
Ingredients
Sauce
3 cloves garlic minced
1 cup hot water
1/2 cup creamy peanut butter
2/3 cup soy sauce
2 tsps ground ginger
8 green onions sliced
1 cup peanuts
1 tbs of honey
Pasta
1 pound of pasta
1 package of tofu, rinsed and cut into 1 inch cubes. We used organic since soybeans can be heavily treated with pesticides.
2-3 tbs of olive oil
Directions
1. Peel and mince the garlic and set aside. Then wash and slice the green onions. Set aside.
Tip: I used scissors for the green onions. My knives tend to shred the delicate green onions.
2. Prepare the tofu. Then heat the olive oil in a skillet until it is hot but not smoking. Add the tofu cubes and use a spatula to toss the tofu periodically. Begin boiling the water for your pasta as well. Add the pasta when the water boils.
3. While the tofu is cooking and the pasta is hopefully not boiling over, it's time to make the sauce. In a good size bowl, scoop out the peanut butter and honey. Then add the hot water and stir using a fork. It might not look too appealing at this point. Then add the soy sauce, and stir. You may want to use a spoon since the peanut butter can settle or stick to the bottom of the bowl. Finally, add the ginger and garlic and stir some more. Don't forget to check on the pasta and tofu.
4. When the pasta is ready, drain the pasta and place it into a large bowl. Add the cooked tofu and sauce and mix everything together. The sauce can be somewhat runny so pull some of it up from the bottom of the bowl to help mix. Finally add the green onions and peanuts. If you wish, you can stir these in with the pasta.
Enjoy this protein rich, meatless meal and way to go cutting your carbon emissions.
Next week, we'll profile a meatless breakfast recipe.
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