I finally post my review of the peanut sauce. We're big fans of peanut sauce in the Cooper-Burger household. It is a go-to dish when I can't think of something to make but I have pasta, veggies and maybe some tofu. The version of the sauce I usually make is very similar to the Moosewood recipe, where the hot water is whisked into the peanut butter. This method is so much easier than cooking the sauce on the stove top. I thought the spice was just right, although I did use a rather heaping spoonful of chili-garlic sauce. . .We had it with a tofu and veggie stir fry with carrots, peppers, sugar snap peas and broccoli. I mixed the sauce with some spagetti, topped that with the stir fry that had been flavored with the soy/ginger/garlic. . . marinade from the tofu, then drizzled more peanut sauce over the dish. It was fantastic!
I'll make this again, for sure. I'd like to try the variation with the coconut milk in it, that sounds fabulous.
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