SPICY PEANUT SAUCE
A spicy peanut sauce for chicken, tempeh, or tofu
My wife and I got this recipe from the back of a package of
Tempeh. We have successfully used it with chicken chunks also; in
fact, we prefer it that way.
Ingredients
(Serves 3 or 4)
- 15 ml garlic powder
- 15 ml onion powder
- 500 ml water
- 15 ml oil
- 40 g onion,
diced
- 30 ml chili pepper,
ground. [see notes]
- 60 g peanut butter
- 15 ml soy sauce
- 250 g soy and rice tempeh,
cut into
1/2-cm
cubes
- 2-3 boneless chicken breasts,
cut into
1/2-cm
cubes
- 500 g tofu
cut into
1/2-cm
cubes.
Procedure
-
Combine the garlic powder, onion powder, water, and
(tempeh/chicken/tofu) in a saucepan,
and bring to a boil.
Cover and simmer for 5 minutes.
Remove the (tempeh/chicken/tofu).
Drain and save the cooking liquid.
-
Heat the oil in the saucepan and sautae the onion and chili until
soft.
-
Mix in the cooking liquid, peanut butter, and soy sauce.
Bring to a boil.
-
Add the (tempeh/chicken/tofu) and mix until coated with sauce.
-
Serve over hot noodles or rice.
Notes
This recipe, if made as suggested, can be very spicy. We normally
cut the amount of chili powder by half, although that is personal
preference. Experiment with it.
Rating
Difficulty:
easy.
Time:
10 minutes.
Precision:
approximate measurement OK.
Contributor
Daniel Faigin and Karen Davis
System Development Corporation (A Burroughs Company)
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
sdcrdcf!faigin@LOCUS.UCLA.EDU
Recipe last modified: 21 May 86
Original header
Path: decwrl!recipes
From: faigin@sdcrdcf (Daniel P. Faigin)
Newsgroups: mod.recipes
Subject: RECIPE: Peanut sauce
Message-ID: <6271@decwrl.DEC.COM>
Date: 7 Nov 86 05:34:56 GMT
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Organization: System Development Corp., Santa Monica, Calif., USA
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