In creating this recipe, I tried to reproduce the flavors in a peanut sauce that was served over skewers of tofu in an Indonesian restaurant my sons and I visited in Amsterdam. I’m sure this is a simplified rendition, but no matter—it’s really good! Use it to top sautéed tofu or tempeh; it’s also good with noodles. See Golden Tofu Triangles with Rich Peanut Sauce (page 46).

　　

Ingredients

makes about 1 1/2 cups

　　3/4 cup crunchy natural peanut butter

　　3 tablespoons reduced-sodium soy sauce

　　2 1/2 tablespoons lime juice

　　2 tablespoons natural granulated sugar

　　2 teaspoons grated fresh ginger

　　1/2 to 1 teaspoon Thai red curry paste, to taste

　　

Step 1

Combine all the ingredients in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer.

　　

Step 2

Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick. Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.

　　

nutrition information

Step 3

(per 1/4 cup)

　　

Step 4

Calories: 210

　　

Step 5

Total Fat: 16g

　　

Step 6

Protein: 8g

　　

Step 7

Carbohydrates: 12g

　　

Step 8

Fiber: 2g

　　

Step 9

Sodium: 285mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).