Peanut butter is my friend. I usually eat it straight from the jar… or I mix it with mascarpone, cane powder sugar and vanilla until smooth. This is my lifesaving dessert if I don’t have anything sweet at home! But I haven’t eaten it in a savoury dish before. So it was time to discover something new…
The something new was Megan’s vegetarian blog I found on the internet about a month ago. She is an amazing photographer and a great cook. I like her healthy, yummie recipes. This peanut sauce won my heart straight away so I gave it a try… I loved it.
What is your favourite dish made with peanut butter?
Roasted Tofu Sandwich with Peanut Sauce
Ingredients (serves 2)
For the sauce
– 1,5 cup peanut butter
– 250 ml coconut milk
– 1 onion, chopped
– 3 cloves garlic, chopped
– 2 tablespoons coriander stalks, chopped
– 1/3 cup coriander leaves, chopped
– 1 tablespoons grated fresh ginger
– 1 lemon’s freshly squeezed juice
– 1 teaspoon curry powder
– 1 teaspoon salt
– pinch of chili flakes
– 2 tablespoons coconut oil (you can use sunflower oil too)
For the roasted tofu
– 300 g firm tofu, cut into 0.5 cm thick slices
– 3 cloves garlic, chopped
– 2 tablespoons coconut oil (you can use sunflower oil too)
– salt, pepper
– 1 baguette
– sprouts
Method
Heat the coconut oil in a pan, add chopped onion and garlic and saute for 5 minutes over medium heat. Add coriander stalks, curry powder, chili flakes and grated ginger. Continue to heat in the pan for another 2 minutes. Turn the heat down to low and stir in lemon juice, coconut milk and peanut butter. Continue to stir until everything is well combined and warmed through. Season with salt and before you serve sprinkle with coriander leaves.
In a non-stick pan heat the coconut oil over medium heat. Add the tofu slices to your hot pan, add some freshly ground blackk pepper and salt. Let these sizzle over medium heat for 8 minutes. Once the bottom side is browned, go ahead and flip. Add chopped garlic and roast long enough to make sure the other side gets good colour and crispiness.
Cut the baguette in half lengthwise, spread each slice with the peanut sauce, add the tofu slices and top with sprouts and the top of the baguette.
