Ingredients: red curry paste, fish sauce, and coconut milk -- and some peanut butter in the corner.
A Little Taste Dinner Food Savory

Nate’s Lovely (Just Like Him and His Wife) Peanut Sauce with Tofu

I have done nothing to change this recipe, nothing at all…it is perfect the way it is!
You can also bake the tofu with a little corn starch sprinkled on it and it will give you a nice crispy mouth-feel.  And don’t worry about the sugar on the fried tofu, it will work itself out, seriously…it makes tofu into something completely new and amazing.  (I am so happy Nate shared this with me, I’m actually going to make it today — Christmas — because cooking and Christmas go hand in hand.)

Ingredients: red curry paste, fish sauce, and coconut milk -- and some peanut butter in the corner.
Okay, so I had to settle for Squid Fish Sauce. Oh well.

Swimming Rama Tofu

Peanut Sauce:
1 can coconut milk (14 oz)
1 cup fresh ground peanuts (I use peanut butter because I am lazy. — nrb)
1/4 cup fish sauce (Tiparos is my favorite)
2 TB red curry paste (Mae Ploy brand is good)
3 TB palm sugar or brown sugar

Combine ingredients in saucepan and simmer over medium heat until thickened.

Cut non-silken extra firm tofu into 1/8″ to 1/4″ strips. Dry off the
strips with a paper towel.
Sprinkle tofu with sugar so they will caramelize . Heat pan with 2 TB
oil and pan fry the tofu until golden.

Serve over wilted spinach (I just microwave for a few minutes) with peanut sauce.

A dog licking her lips while salty peanut butter that I should not have used in the recipe sits on the counter.
My dog loves it when I make this recipe…also, the brand is crossed out because you have GOTTA use unsalted peanut butter, ya’ll — AND I FORGOT THAT AND NOW I AM SUFFERING!

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