Archives for posts with tag: peanuts

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I had quite a bit of leftover peanut sauce from the gado-gado recipe. So I fried some firm tofu in peanut oil, then put aside under alfoil to keep warm while I lightly fried some brocollini and snow peas, which I had chopped into bite-sized pieces. Then I added the peanut sauce, which resembled very thick peanut butter, and about 3/4 of a cup of water to thin the sauce down. Once the sauce was thinner and smoother, I reintroduced the tofu and left it on the heat for about 5 minutes.

We ate this over white rice and it was very tasty.

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For Christmas I received a copy of Vegan Street Food by Jackie Kearney. This book is full of vegan recipes inspired by the author’s travels through India, Sri Lanka, Thailand, Laos, Vietnam, Malaysia and Indonesia. Lots of the recipes look great, though several involve ingredients that I don’t normally have in the house or see in the supermarket.  I’m sure that with a bit more effort I could source them.

The first recipe that I chose to cook from this book was gado-gado.  This is an Indonesian salad, smothered with a tasty and mildly spicy peanut sauce. There are lots of parts to this dish which have to be prepared separately: boil the potatoes, blanch some of the other vegetables, prepare the tempeh, cook the red onion (which was supposed to be crispier but I ran out of time). So, it’s a little fiddly but because it’s a salad, there’s no need for anything to be warm: you can just prepare each bit and then put it aside until everything is ready.

The recipe (which is available online) called for bean sprouts but I couldn’t find any, and the recipe doesn’t ask for rice but I made a little rice as a base. My husband and I both really enjoyed this meal. I’ve found that the leftover peanut sauce (which is quite thick after refridgeration) makes a decent sandwich spread, with left-over soy tempeh, tomato and lettuce. A spicy change for lunch!