Stir Fry, Rangoon
Peanut-Kaffir Lime Sauce
- 1/2 can coconut milk
- 6 kaffir lime leaves, fresh or frozen
- 2 tbsp minced ginger
- 1/3 cup smooth peanut butter
- 1 tbsp soy sauce
- 1/8 tsp thai red curry paste
- 1/2 oz palm sugar
- 2 tbsp lime juice
- 1/4 tsp salt
- 1/2 tsp sambal oelek
- 2 tbsp hot water
Stir fry
- 1 recipe thai basil soy tofu (see tofu marinades)
- 2 tbsp peanut oil
- 1 yellow onion
- 2 medium carrots
- 6 oz snow peas
- 1 large red pepper
- 1 medium zucchini
- 1/4 cup roasted peanuts
- thai basi or cilantro.
Begin by preparing the peanut-kaffir lime sauce. Gently heat the coconut milk, kaffir lime and ginger in a small pot over low heat. Cover, turn off the heat and let the liquid infuse for 1 hour. Re-heat and whisk in the remaining ingredients until well blended. Bring to a simmer, season to taste and add more liquid to thin the sauce, if necessary. Keep warm until ready to serve or refrigerate for up to three days.
Prepare the marinated tofu up to 4 hours before serving. Julienne the onion, carrots, snow peas, pepper and zucchini into long thin strips. Pour the marinade off the tofu and reserve. Heat 2 tbsp oil in a skillet and fry the tofu until golden on both sides. While the tofu cooks, heat the remaining oil in a wok and stir-fry the vegetables until just tender, adding some of the reserved tofu marinade to season.
To serve, stack the vegetables over the grilled tofu, with steamed rice and warm panut sauce on the side. Garnish with crushed peanuts, chopped herbs and lime wedges.
