scrumptious peanut-ginger sauce on tofu

In dinner on September 5, 2012 at 2:03 am

this one is still a little bit a work in progress, but it’s totally worth it.

i found the recipe for dipping sauce as part of a new york times piece on tofu.

it’s a mix of peanut butter, rice wine vinegar, brown sugar, soy sauce, and ginger. how can you go wrong, really?!

the ginger part is intriguing… they want you to grate your ginger and squeeze it through cheese cloth to get the juice. that’s what you add.

well, i didn’t have any cheese cloth, so i used a tea strainer.

and you know what? it worked!!

how cool. fresh ginger flavor, but without being too hot or sharp.

anyway, then you loosen it up a little with warm water. i used two tablespoons this time.

can you tell what the consistency looks like from this picture? you can really make it however thick or thin you want.

served over tofu, red pepper, and carrots (although i would probably eat a shingle if it was dipped in this stuff…)

next time: i will put it all on some fresh white rice, but i didn’t have any made and was too hungry to wait for it!

and i think i’d also water it down a little bit more, just to make it even creamier.


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