Monday, March 9, 2009

Last minute colorful dinner

Last night my boyfriend and I were about to drive down to Lahaina and get Asian food. We were being lazy and didn't want to cook and clean the kitchen. However, we made a commitment to each other to eat our groceries and spend less money going out. We decided to eat at home and make due with what we had in the fridge and pantry....We should do this EVERY NIGHT!
So, for veggies I had a bag of small sweet peppers in red, orange and yellow. I had sliced fresh shittake mushrooms and asparagus cut into 1" pieces. I also had fresh tangelos, limes, ginger and lemons from a local fruit stand.
For protein I had firm tofu and sesame seeds. For grains, Jasmine Rice
*Tofu Satay with Stir Fry * serves 2 VEGAN
3-4 Cups of fresh veggies of choice
1TB oil for frying
1TB chopped fresh ginger
juice of 1/2 lemon
2TB nama shoyu or soy sauce
1 hot chili diced
Black sesame seeds and cilantro optional
Put rice in rice cooker
preheat oven to 400F, line cookie sheet with tin foil

~Marinade and Satay Sauce
Combine in small bowl
Juice of 1 Tangelo ( or orange )
Juice of 1 lime
1 TB apple cide vinegar ( or 1 TB Mirin )
2 TBNama Shoyu ( or soy sauce )
1 TB dark sesame oil
2 TB blue agave syrup
2 crushed garlic cloves

Marinate 4 1/2" slices of Tofu in this...we only had about 20 min but several hours would be even better. Place on cookie sheet and bake for about 20-30 flipping once or twice until golden brown.
In the meantime in a wok or large skillet, add 1 TB oil ( canola ) and stir fry about 1 TB chopped fresh ginger (I min) then add sweet peppers, mushrooms and asparagus ( about 1 Cup to 1.5 Cup for each vegetable ) and one diced Thai Chili. I added about 1/2 of a lemon (juice) and about 2 Tb Soy sauce and about 1 TB black sesame seeds for some liquid. Stir fry until hot, remove before the veggies lose color and too much crunch.
Next, I did something sort of spontaneous. I put the remaining marinade in a sauce pan on med heat and I added....
3 heaping TB of creamy peanut butter - use more if you want a thicker sauce
1 TB Thai red curry paste
2-3 Tb or more full fat coconut milk
Arrange the plates.....add 1 large scoop of rice, topped with 2 slices of baked Tofu and veggies. Then, spoon on the warm "Peanut Satay" sauce and add a sprinkling of black sesame seeds and maybe some chopped cilantro. I think the peanut sauce made the dish. It was excellent!

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