I love (LOVE, LOVE, LOVE) peanut sauce. Unfortunately, most peanut sauces are made with fish oil. So, I make my own. I found a really easy and tasty recipe here: http://www.ivu.org/recipes/eastasia/thai-style-peanut.html The sauce has a good balance of peanut and coconut flavors (with a little heat).
I add some extra chili paste or some roasted red pepper flakes because I like the heat (I think that's a theme of this blog: I add more of the hot component). This is stir fried with broccoli, snap peas and bean sprouts because snap peas are fun and broccoli and bean sprouts are tasty. (Seriously, in asian dishes, you can't beat broccoli) Instead of serving this on rice, I stir fry some maifun (rice sticks) right at the end of cooking. Those are super good with peanut sauce. They are easy, too. You soak them for about 8 minutes in warm water and then throw them in the wok. Maifun is pretty thin, so you have to be careful to not make a big knot out of them.
With the use of a wok, this dish is very easy to create. For this particular instance, there was some more advanced prep, though. I used a tofu cooking technique called dry frying (I learned it here: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros) This method is really good for giving the tofu a great, chewy texture. It removes the risk of the dreaded mushy tofu. I followed those instructions pretty closely and even marinated the tofu. Since, the tofu is covered in peanut sauce, I'm not sure that marinating did a lot of good. I'll probably skip it the next time around.
I had my roommate, Andrew, try a small bite of tofu. The next day he was complaining of a rash. Turns out that we discovered my roommate's coconut allergy through this dish. Thanks goodness he didn't eat a whole plate of it.
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