I was really in the mood for some Asian cuisine last night. I think one of my favorite things to get at a Thai restaurant (besides drunken noodles of course) are the spring rolls with peanut sauce dipping sauce. Mainly for the peanut sauce If you have been reading my blog for awhile, you probably know that I am a peanut butter addict. It is by far my favorite food and I also try to incorporate it in different ways into my meals.
1/4 cup low-sodium soy sauce (I used wheat-free tamari)
2 teaspoons red chili paste
2 tablespoons dark brown sugar (I used honey)
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish (Didn’t have any)
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.
Then I made the Tofu.
I started by pressing it and cutting it into chunks. Then I marinated it for about 20 minutes in the peanut sauce.
I baked it for 40 minutes, flipping halfway through.
I served it over a bed of spinach and udon noodles. Also served with a side of roasted vegetables.