I had some “Thai” peanut and sesame baked tofu in the fridge. I wanted to serve it with the spaghetti squash and beet greens from last week’s Farmer’s Market. The problem was I had already stirred quite a bit of basil pesto into the spaghetti squash the night before and I needed a sauce that was compatible with both pesto and sesame peanut tofu. I must have looked in five different cookbooks for inspiration when I came across Deborah Madison’s Quick Peanut Sauce in Vegetarian Cooking for Everyone. (I have said it before,” If you want the best vegetarian cookbook out there, that is the one.)
The random vegetables are just that—whatever you have on hand, whatever you feel like eating, or whatever you find in your CSA box or Farmer’s Market. Garlicky and tangy and sort of sweet, this, my variation of Ms. Madison’s sauce, enriches an assortment of vegetables, as well as grains and proteins. Serve it cold, spooned over your choice of goodies.
Heaping 1/3 cup chunky (unsweetened) peanut butter
¼ cup rice wine vinegar
2 or 3 cloves garlic, minced
1 ½ tablespoons tamari soy sauce
2 teaspoons brown sugar or honey
1 teaspoon chili oil
2 teaspoons toasted sesame oil
¼ teaspoon Real Salt, or to taste
¼ cup water
In a bowl, mix the peanut butter, vinegar, garlic, soy sauce, brown sugar, chili oil and water with a fork. Taste and add the salt if you deem necessary.
Makes about 1 cup.