Ingredients:
- ¾ cup water
- ¼ cup peanut butter
- 2 T low sodium tamari or soy sauce
- 1 T apple cider vinegar
- 2 teaspoon honey
- 2 cloves garlic, minced
- 1 fresh or dried cayenne or Thai chili pepper, minced (can use other small red hot pepper)
- ¼ cup roasted peanuts
Preparation:
Mix peanuts and water together. (Terri uses her fingers. A fork or whisk also works well.) Combine with other ingredients.Nutritional Information: Each of four servings contains 8.5 grams of usable carbohydrate, plus 3 grams fiber and 7 grams of protein.
Terris procedure for making a tofu or tempeh (below) dish with this sauce:
For this one, sauté onions and the vegetables of your choice with 1 Tbs peanut oil and simmer gently with the marinade. Add ½ bunch chopped cilantro toward the end of the cooking. This one is nice with some red bell pepper for color, too. Garnish the dish with roasted peanuts when serving. Also yummy when you use tempeh instead of tofu, and faster because you can skip the marinating part and the baking time is shorter.
If you do this, first put the tempeh on a lightly oiled baking dish and pour a little tamari on the top surface and spread it around. Put it in the oven at about 300 degrees for about 15 minutes. Then turn it over and put some tamari on the other surface, and bake it for another 15 minutes. This takes any sharpness out of the tempeh. Then dice the tempeh up small and stir-fry it alone until it gets a bit crispy, before adding any of the vegetables.
