In my youth (and still now), I loved the cold tofu in a curry-peanut sauce served by a local food co-op. So, I decided to try to remake it. It turned out pretty well!
For a weeks worth of meals, I pressed two blocks of tofu and cooked 1.5 cups of dry quinoa. I cooked it according to the package and added a bit of salt and red pepper flakes.
I used roughly this recipe for the peanut sauce:
For a weeks worth of meals, I pressed two blocks of tofu and cooked 1.5 cups of dry quinoa. I cooked it according to the package and added a bit of salt and red pepper flakes.
I used roughly this recipe for the peanut sauce:
- 1/3 cup salted creamy peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar or honey
- 1 Tbsp rice vinegar
- 1/2 tsp chili garlic sauce
- Water to thin
My sauce was pretty thick. I added some sliced green onions, chopped cashews, and served on top of the quinoa, cold or at room temp.
