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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Based on a recipe in the moosewood restaurant cookbook. This is great served with pita bread or on crackers. Ingredients:
16 ounces seasoned tofu |
2/3 cup dived red bell pepper |
1/3 cup minced scallion |
1/3 cup chopped fresh thai basil or 1/3 cup italian sweet basil (if you can not find thai basil) |
1/2 cup reduced-fat coconut milk |
1 tablespoon grated gingerroot |
2 tablespoons lemon juice |
1/3 cup smooth peanut butter |
1 fresh green chili pepper, minced and seeded (leave unseeded for more heat) |
soy sauce |
Directions:
1. Grate tofu.
2. Do not put it in the food processor or it will turn into mush.
3. In a large bowl toss the tofu with bell peppers, scallions and fresh basil.
4. In a blender combine cocomut milk, ginger, lemon juice, peanut butter and half of the minced chiles and puree until smooth.
5. Add more chile if you desire more heat.
6. Pour dressing over tofu mixture and toss to coat.
7. Add soy sauce as desired.
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