…prepared with the help of my cooking assistant, the Squeaky Deaky.
Green Beans and Tofu with Thai Peanut Sauce.
The Best Thai Peanut Sauce – with my modifications. This is the first time I made it, and will probably make it again with further modifications. It seems a little bland, so I think I’ll have to use more potent pepper flakes than my normal Penzey’s Aleppo pepper. Maybe 1 cup of coconut milk and more lime juice?
- 1 1/2 cups creamy peanut butter
- 3/4 cup coconut milk
- 3 tablespoons water
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 T hot pepper flakes
- 1 tablespoon minced fresh ginger root
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro (I used dry, but would use fresh if I had had it)
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, pepper flakes, ginger, and garlic. Let sit in the fridge for at least a day for the flavors to mingle. It really makes a ton of difference. Mix in the cilantro just before serving.
I had quite a bit of quasi help from the Squeakster, mainly consisting of rolling around and looking cute while I was trying to fry up the tofu.