So, the other day I was craving Thai food and made some home-made peanut sauce. Since I really don't measure ingredients as I make things...this recipe will hopefully come out how mine did.
You will notice that I do a lot of halves of things. This is because I make food enough for two. I tend to make multiple meals out of one vegetable, or tofu instead of making heaping amounts and leaving it over.
Tofu, Vegetables and White Rice in Peanut Sauce
serves 2
1/2 red pepper
1/2 eggplant
1/2 brick of Firm Tofu
1 cup white rice
For the sauce:
1/4 cup crunchy peanut butter (just plain peanuts...no sugar and stuff added)
1/4 cup coconut milk
1/4 cup water
2 teaspoons soy sauce
1 tablespoon brown sugar
1 teaspoon hot chili oil (or regular oil and then add sri racha or any chili paste)
1 crushed garlic clove
1 teaspoon rice vinegar (or whatever vinegar you have)
some shakes of chili flakes
lemon or lime zest
Stir it up with a wisk or fork or whatever. Stir a LOT to make it creamy. You want creamy, not weird chunky.
Make the rice. 1 cup rice to 1 1/2 cups water. Do this in a sauce pan or rice cooker. Bowl water, add rice and then simmer for like 20 minutes...or do it how you make rice. I'm still working on the rice on the stove top since I was spoiled with a rice cooker for so long.
Fry up the veggies in tofu in a wok (if you don't have a wok any old frying pan is fine).
When the veggies look pretty much almost done add in the sauce and stir fry for a few minutes. Put the rice in bowls with stir fry over it and serve!
Let me know if you try this...and I PLEASE encourage you to just put these ingredients together as you go...let loose. It's way fun. Just keep adding and mixing and tasting until it is just right for you.
These are some things I have been working on lately. 
