Wednesday, November 11, 2009

tofu and veggies in a hot peanut sauce

I had seen an interesting recipe at SJ's blog which she had warned that it's high calorie but looked so yummy that I got curious. She had followed a recipe from Nag's blog, and I followed the link to find the recipe there. Ii knew that I'd love the dish and I actually did.

The recipe is a bit high calorie but as the peanuts are a low GI food it's good for you and when combined with high fiber veggies it become all the more healthy, fills you up for long. And when you make it hot it improves your metabolic rate. Make it now.


for the sauce..

roasted peanuts without skin 1/2 cup
dry whole red chillies 5 nos.
garlic cloves 3 nos.
ginger 1 inch piece chopped
juice of one lemon
extra virgin olive oil 2 tbsp
soy sauce 1 tbsp
jaggery 2 tsp or honey
salt is not needed as the soy sauce has enough salt but you can adjust after making the sauce

for the veggies..
tofu cubed 1/2 cup
green beans chopped 1/2 cup
carrots julienne 1/2 cup
lotus stem chopped in slices 1/2 cup
spring onions 1/2 cup
EVVO 1 tsp


Grind all the ingredients for the sauce together till creamy, you may need to add just a bit of water (2 tbsp) too.

Now saute all the veggies in oil till cooked but do not let them soggy.

First throw in the lotus stem slices as they take longer to cook, after 5 minutes add all the other veggies and stir fry for 2-3 minutes more on medium flame  ...

Mix  the veggies with the sauce and enjoy this super hot dish with boiled brown rice or with noodles or just anything. I enjoyed it with whole wheat spiral pasta. Some rice noodles or soba noodles will be perfect though.

You can always balance the heat, sweetness and salt to your taste, this Thai peanut butter sauce is a forgiving recipe. Make it thicker like a dip or dilute to make a salad dressing, you would love it any which way.

The lotus stems tasted so yummy in this dish that  the other veggies seemed to be non existent. Though the recipe can be made with just the tofu or with chicken but after trying lotus stem I think this wonderful recipe is going to work with just about anything.

I have to make it again very soon and hopefully i'll post a nice picture too this time.......


  1. u made PB!! wow, that's truly appreciable :)

  2. as always your recipe rocks.. I appreciate your efforts!! Thanks for sharing!!

  3. Dear Sangeeta
    what is this soya and olive oil combination..never tried before...
    I think time to start eating Tofu...In korea eating tofu for 4 years had become almost a nightmare at the end.
    I will have Paneer at any time visa vis Tofu..

  4. Nothing is too hot for me ... I love spicy stuff. :-)
    Has been ages since I cooked lotus stems last. I like the idea of that PB sauce. :-)

  5. The PB sauce sounds delicious, and I love hot food but avoiding it these days. I liked the idea of combining bhein and tofu.

  6. Orange juice u missed! Add it next time :) LOL Sakshi tried the recipe and found it v bland the girl ate it with hot sauce. SHe probably should try your recipe!

  7. Wow....I'm sure, it must have tasted x'tra special after all those those fav. don't get those soft & sleek kind here....

  8. I love peanuts. I am sure i would love this too. I've never had lotus stems before but i would love to try them. Its just not something that you see around here.

  9. OMG thats deliciously flavorful dish!

  10. Is the sauce supposed to be warmed and then mixed to the hot vegetables or cold? So far everything sounds and looks delicious.

  11. I am so sorry for being late in replying Anonymous...The sauce is added to the vegetables just after stir frying the vegetables, the sauce is cold when added and the pan has to be removed from stove after adding the sauce. Basically the sauce is not cooked during the process but the dish can be reheated well in MW.