A friend of mine at work found a recipe in the Taste of Home magazine that she thought I'd like. She said that it could probably be done with tofu instead of the seafood it calls for. I haven't made it yet, but I thought I'd post it in case I decide to at some point. Deb noted that she found the Thai Chili Sauce in the international section at Wegman's (Asian section).
1 can (14.5oz) vegetable broth
2T creamy peanut butter
1 to 2T Thai chili sauce
1 lb cubed tofu (instead of sea scallops)
2 T vegetable oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 t minced garlic
1 can (8 3/4 oz) whole baby corn, drained
(hot cooked angel hair pasta, optional)
*In small bowl, combine cornstarch, broth, peanut butter, and chili sauce until smooth, set aside.
*In large skillet, saute tofu in 1 T oil for a few minutes on each side, remove from pan w/ a slotted spoon and keep warm. In the same pan, saute the onion, pepper, cashews, and garlic in remaining oil for 3-5 minutes or until veggies are crisp/tender.
*Stir peanut butter mixture and add to pan. Bring to boil, cook and stir for another 1-2 min or until thickened. Add tofu and corn, heat through, serve over pasta if desired.
Makes 5 servings
fast four patch quilt top
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