Friday, May 2, 2008

Thai Steamed Green Garden with Coconut-Peanut Sauce

Jeez, what is it with me and peanut sauces this week?? This is another recipe from Vegan Express by Nava Atlas. It sounded interesting, and used some baked tofu, and it was easy enough to leave the scallions out to make it onion free. In the end, I was actually about halfway disappointed by the baked tofu. It really didn't have much flavor, and for almost $4 for 8 oz, I would have liked it to taste like something all the way through! (The outside had some sauce on it) The texture was really nice and firm and creamy though. Still, I don't plan on spending $8 on special tofu any time in the future. I think next time I'd just use my favorite locally made tofu and marinate it overnight in the coconut-peanut sauce. Along side this, I used the rest of the light coconut milk and cooked some brown rice in it (2 parts coconut milk to 1 part brown rice - bring to a boil, reduce heat to low, cover and barely simmer 45 minutes. Turn off the heat and don't touch it for 10 minutes, then eat it). It complimented the veggies and tofu really well!

Thai Steamed Green Garden with Coconut-Peanut Sauce
4 cups broccoli florets
8 oz green beans, cut in half
2 stalks of lemon grass, cut in half and slit with a knife
1 medium zucchini, cut in half and sliced
1 red bell pepper, cut into strips
2 8 oz packages of White Wave Thai-Flavored Baked Tofu, cut into slices

1. In a large skillet or wok, combine the broccoli and green beans and add just enough water to coat the bottom of the pan. Put the lemon grass on top, cover, and steam until the veggies are bright green, about 5-7 minutes.

2. Add the rest of the veggies and tofu and toss together. Cover and steam again for about 2-3 minutes until all the veggies are tender-crisp.

3. Fold the veggies and tofu with enough coconut-peanut sauce to coat (recipe to follow). Serve the rest on the side.

Coconut-Peanut Sauce
8 oz Thai Peanut Satay Sauce (available at grocery store)
1/2 cup light coconut milk
Juice of 1 lime
2 tsp maple syrup

1. Mix all ingredients together.

2. Yea that's it.

3. The original recipe also called for 1/2 tsp red or green Thai chili paste, but I'm not a spicy food eater, so I left it out. Add it in if you like.

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