If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.
Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Ingredients
- 3 tablespoons creamy unsalted, unsweetened peanut butter
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 to 2 teaspoons light brown sugar, to taste
- 1 ½ teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
- Cayenne to taste
- 2 to 4 tablespoons warm water
- Nutritional Information
Nutritional analysis per serving (2 servings)
161 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 297 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1/2 to 2/3 cup
Preparation
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
- Advance preparation: This keeps well for a week in the refrigerator. You may want to thin it with more water after a few days.
Dining and Cooking