For GreenSheep and anyone else who really likes peanut butter soup.
About 2 cups of cooked brown rice.
1 block firm tofu, cubed and browned
2 large shallots, peeled and diced small
2 jalapeno peppers, seeded and diced small
4 large roma tomatoes, sliced in half, seeds and liquid squeezed out, diced small
3 garlic cloves, peeled and smashed
4 heaping tablespoons crunchy peanut better
2 tablespoons soy sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1 teaspoon salt
Pinch of cumin
Pinch of tumeric
1/2 cup fresh basil, chopped
Heat canola oil in a frying pan over medium-low heat. Throw in shallots, garlic, and jalapeno. Cook until nearly tender.
Add tomato, cover, reduce heat and cook for another 5 minutes.
Add spices and soy sauce, cook for another 3 minutes.
Add peanut butter, and stir until melted and blended. Remove from heat.
Wait about a minute for sauce to cool down, then stir in basil.
Spoon sauce over tofu and rice. Goes nicely with a salad.