Normally I focus on sweet stuff to review, but I saw
Simply Boulder's sauces and thought you agave fans ought to know about them. The one I'm holding here,
Coconut Peanut is really zippy stuff. It reminds me of the tasty sauce used in cold sesame noodles.
I sampled it cold (which, by the way, is a good litmus test for sauces) on the salad below.
The salad was comprised of baby spinach, tomato chunks, sliced mushrooms, shredded carrots, sliced avocado, last night's leftover garlic-sauteed green beans, and some tofu croutons (tips on those below). The sauce makes a spicy dressing, although next time, I'll probably cut it with a little tahini. Also, as I was making the tofu croutons, I dipped a few of the freshly made croutons into the sauce and enjoyed it very much.
About the croutons, all I did was drain and freeze some fresh tofu, then thaw it the next day. I drained it again, then squeezed out as much water as possible and blotted it dry. Then I heated up a tablespoon of grapeseed oil in a large skillet. Meanwhile, I sliced the tofu brick into 1/4 in. slices. I lightly fried them until they looked like toasted bread, and cut them into 1/2 in. cubes. They were great in the salad. They might just have turned me into a tofu convert.
I'm planning to make some hot sesame noodles to try the Simply Boulder Coconut Peanut sauce hot. Since it was very good cold, I'm sure it will be delicious hot.
For more info, visit
Simply Boulder.
Normally I focus on sweet stuff to review, but I saw Simply Boulder's sauces and thought you agave fans ought to know about them. The one I'm holding here, Coconut Peanut is really zippy stuff. It reminds me of the tasty sauce used in cold sesame noodles.
I sampled it cold (which, by the way, is a good litmus test for sauces) on the salad below.
The salad was comprised of baby spinach, tomato chunks, sliced mushrooms, shredded carrots, sliced avocado, last night's leftover garlic-sauteed green beans, and some tofu croutons (tips on those below). The sauce makes a spicy dressing, although next time, I'll probably cut it with a little tahini. Also, as I was making the tofu croutons, I dipped a few of the freshly made croutons into the sauce and enjoyed it very much.
About the croutons, all I did was drain and freeze some fresh tofu, then thaw it the next day. I drained it again, then squeezed out as much water as possible and blotted it dry. Then I heated up a tablespoon of grapeseed oil in a large skillet. Meanwhile, I sliced the tofu brick into 1/4 in. slices. I lightly fried them until they looked like toasted bread, and cut them into 1/2 in. cubes. They were great in the salad. They might just have turned me into a tofu convert.
I'm planning to make some hot sesame noodles to try the Simply Boulder Coconut Peanut sauce hot. Since it was very good cold, I'm sure it will be delicious hot.
For more info, visit Simply Boulder.