Quite recently, I purchased peanut butter after forgetting it existed for a couple of months. I was glad I did, because it came to the rescue the other night on an almost too-warm-to-cook, clean-out-the-fridge-for-dinner evening. I was grasping for ideas and near gasping for breath until I remembered that I had just enough odds and ends of vegetables and to lightly cook and pair with an easy peanut sauce. The sliced tofu was the last piece of Nasoya extra firm that had been marinating in a light fishy mixture of crumbled nori, soy sauce, vegetarian fish sauce, mirin, and fresh ginger.
The completed meal was reminiscent of Pra Ram, but served with buckwheat rice vermicelli, as opposed to a bed of greens or steamed rice. I dig this type of vermicelli because it’s cheap, versatile, and remains sturdier vs. the traditional rice version – especially as leftovers.
Satisfyingly served at room temperature, and sprinkled with gomasio.
The extra peanut sauce is requesting some satay action. Dip party to commence.
One last thing – I’m quite possibly in love with my new tablecloth.