So, I've been revisiting some of my cookbooks at late. Many I bought and marked recipes in years ago, but my tastes have broadened and changed since then. I am finding many more recipes to try now that didn't interest me much back then. Its been really fun to page through them and dream and plan all the tasty things I want to try to create.
One of the revisited cookbook was one I bought many, many years ago now called Peanut Butter Planet in which every single recipe calls for peanut butter in some way. Hummus made with peanut butter instead of tahini. Sweet Potato and Peanut Stew. Apple-Peanut Butter Pancakes. And so on. At the time I was convinced that peanut sauce was heaven on a plate. I was eating it like crazy because I was so enamored with its rich, creamy, filling decadence. So when I saw Peanut Butter Planet in the $5 bargain bin, I snapped it up.
In this book I recently noted a Szechuan dish that I had never tried before. Always keen on finding an awesome new stir-fry meal we busted it out last week. It was quite wonderful--a nice creamy sauce with a tad bit of kick. Just right perfectly up my alley. We marinated some cubed tofu in it for a few hours and cooked them up to toss with the veg and rice, using the leftover marinade to dress the whole thing. Yuuuuummmmmmy.
1/2 C water
1/4 C peanut butter
1/8 C tamari (or soy sauce)
2 t brown sugar
1 t ketchup
1-2 cloves garlic, minced
1-2 t ginger root, minced
2 t crushed red pepper flakes (or just toss in a couple dried cayenne peppers)
Combine all ingredients and heat through. Toss with stir-fry or use as a marinade. The cookbook suggested thickening the sauce with 1 t corn starch in 1 T water, but we didn't feel like it needed any thickening.