We still had a few leaves of cooking mizuna languishing in the fridge, so I opted to use them up in a stir fry along with some chopped asparagus and tofu. I had actually purchased a wedge of herb-crusted tofu from Whole Foods, but opted to scrape off the crust, cut it into cubish shapes, and add it plain to the stir fry at the end to warm it up. I served the stir-fried veggies and tofu over a bed of basmati rice. The whole shebang was topped off with a peanut sauce (recipe approximation below) and some whole peanuts.
Peanut Sauce (printer-friendly version)
makes about 1/4 cup
Note -- I kind of just add a little bit of this and that to taste when making this sauce. Feel free to experiment with the flavors!
3 tablespoons natural crunchy peanut butter
1 tablespoon red wine vinegar
2 tablespoons tamari sauce
1 teaspoons brown sugar
1-2 tablespoons hot water
1. Mix all the ingredients together in a small bowl.
2. Adjust flavor as needed.
3. Thin with hot water if necessary.
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