The Oracle: Thai Peanut Sauce

The dish pictured above is a dish that apparently, will be called “The Oracle” from now on.  I personally would not have picked this name, but earlier this evening BD and I had our friends Kyle and Stanley over for dinner before they all went out and left me here to “do my statistics homework” (which I am going to get to, I swear it).  It was in fact, these three clowns who named it The Oracle.  BD and Stanley are pictured below, shortly before being struck by this genius name.

I am not grocery shopping until I have eaten as much food as I can out of the fridge, freezer, and pantry, so my apologies for the seemingly repetitive ingredients recently…. it’ll probably keep up for a while still.  

Anyway, this dish really was tofu and fried tempeh in peanut sauce, over jasmine rice, with a side of haricots vert

Here’s the details:

  • Tofu, pressed, cubed, half of which is quickly pan fried and the other half of which is left raw, all of which is then simmered in peanut sauce (recipe follows)
  • Tempeh, sliced and pan fried, then also simmered in peanut sauce
  • steamed rice
  • Haricots vert, sauteed in coconut oil over medium-high heat for 3 minutes or so.

Peanut Sauce

  • 1 cup peanut butter
  • 1 can light coconut milk
  • 3 Tbsp lime juice
  • 3 Tbsp soy sauce
  • 2 Tbsp molasses or honey
  • 1 Tbsp thai chili paste
  • 1 Tbsp fresh grated/chopped ginger
  • 3 cloves garlic, minced
  • salt to taste (I don’t add any since the peanut butter is salty already)
  1. Combine in sauce pan over medium-low heat, whisk until well combined.  
  2. Allow to cook uncovered until sauce has slightly thickened and flavors have all mixed together.

The result is a vegan meal that is sure to be loved by anyone who tries it.

And just for good measure, here are some pictures of my beautiful boyfriend acting like the mature 27-year-old he is:

Its cool BD, you’re doing the dishes when you get home!

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