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Add a photoServings: 4
Ingredients
- 1 c. Tomato juice (or possibly diluted tomato sauce/spaghetti sauce)
- 1/2 x Banana
- 1/4 tsp Ginger
- Â Â Garlic to taste
- 2 Tbsp. Korean-style black soybean paste, about (easily found in plastic tubs at Asian
- Â Â Generous splash of good soy sauce (not La Choy!)
- Â Â Chiles to taste
- 1/2 c. Peanut butter, at least
Directions
- Here's what I had for dinner tonight. It's based on the warm peanut sauce many African cuisines pour on nearly everything, but like a good deal of modern African cooking, it's taken on Asian influences and is now made with tofu instead of chicken. (You could switch it back, of course.) All amounts are VERY approximate.
- 1. Cook up some rice, preferably white Basmati. Let cold a bit-this dish is best if only hot, not scalding, in the temperature sense.
- 2. Mince one onion and saute/fry in oil until soft and beginning to brown.
- 3. Place sauteed onion in a blender and add in above ingredients.
- 4. Whirl until smooth and thick but pourable, adding more tomato juice and/or possibly more peanut butter as needed/desired.
- 5. Slice up as much good hard tofu as you want and quick-fry until golden brown.
- Park tofu over rice and drench with peanut sauce. Consume mass quantities.
- Store leftover sauce-it stores well and is good at any temperature.
- Paradisial for breakfast over mangoes.
- If you're in a real rush, the onion isn't absolutely necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 134 | 64% |
| Total Fat 16.01g | 20% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 333mg | 10% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.96g | 3% |
| Protein 7.7g | 12% |
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