RSS Feed

Monthly Archives: April 2013

Tomato-Peanut Sauce over Tofu and Rice

For GreenSheep and anyone else who really likes peanut butter soup.

Adapted from this recipe and this recipe.


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

Canola oil

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.