Recipe from Jenny:
2 minced garlic cloves
½ teaspoon vinegar
¼ cup peanut butter
2 tablespoons oil
1 teaspoon grated ginger root (or dried ginger, about ½ teaspoon)
2 teaspoons honey
¼ cup soy sauce (or braggs amino acids)
¼ cup boiling water (this will help the peanut butter melt and blend well)
cayenne pepper to taste
I use this sauce in many ways: as a marinade/sauce for tofu (or chicken, though I’ve never done that), as a stir-fry sauce, over rice, over pasta…
To use as a stir-fry sauce: Drain a block of tofu and cut into smallish cubes (less than ½ inch square). In a bit of oil saute the cubes over medium heat for 5-8 minutes, turning as needed. Remove the tofu from the pan, add more oil, and stir-fry your veggies. We usually use some combination of cabbage, onion, carrots, zucchini, peppers, broccoli, cauliflower, or whatever I have in the fridge. A frozen stir-fry mix is easier. : ) Stir-fry on med-high to high until crisp-tender, then add the tofu back in. Pour the sauce in, cook and stir for another minute, and serve over rice or spaghetti.
To use as a sauce for tofu: Slice a block of tofu into about ½ inch thick slices. Drain or squeeze the water out. Oil a square pan, spread about a tablespoon of the sauce over the bottom, and arrange the tofu slices about ¼ inch apart in the pan. Spoon about half of the sauce over and between the slices. You can let it sit for a few hours or bake immediately for 20 minutes at 375 degrees. This is good served with rice and the Carrot Sesame Salad.
If you want, you can freeze the tofu and then defrost it first; it gives it a heftier texture. I usually forget. : )
Adapted from a recipe on heartkeepercommonroom.blogspot.com