Wednesday, December 29, 2010

Tofu, Cauliflower, Carrot and Kale with Indonesian Peanut Sauce

A client recently requested a cooking lesson to learn how to make Tempeh and Broccoli with Indonesian Peanut Sauce.  Since it was nearing lunchtime and I was in a peanutty mood, I decided to make some for myself with veggies I had on hand.  I think the cauliflower was the perfect vehicle for absorbing that sauce, and the flavors and colors worked really well together.  I'd also consider swapping the tofu for the tempeh in the future since I discovered it microwaved pretty well after marinating in tamari and toasted sesame oil for just a few minutes.  Quick, easy, and oh, so satisfying.

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