Posts Tagged peanut butter

Spicy miso-peanut soup

Spicy!

Spicy!

Soup base:
2 tsp chicken bouillon powder
1 tbsp white miso paste
2 tbsp peanut butter
1+ tbsp tobanjan (spicy bean) sauce
1 tbsp soy sauce
2 quarts (ish) hot water

Also:
1/2 of a 454 gram block of firm tofu, cubed
Fresh bean sprouts

Begin by boiling the tofu in water. Lower the temperature and dissolve each of the soup base ingredients in succession. Add the bean sprouts last (final cooking time varies according to desired crunchiness level). Serve hot!

The picture makes it look kinda bland, but this soup is very rich and VERY spicy. It paired perfectly with the simple roasted asparagus dish in my last post.

Depending on the amount of tobanjan used, plain rice on the side is also highly recommended.

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Broccoli with tofu sauce

Broccoli with tofu sauce

Broccoli with tofu sauce

This was one of my culinary experiments. Which rarely turn out well. Sigh. This was actually supposed to be a quiche-like dish with tofu instead of eggs. I used a blender to mix silken tofu, soy milk, parmesan cheese, Italian seasoning, garlic, red pepper flakes, salt, and black pepper. I poured the mixture over boiled broccoli, baby spinach, and green onions, and then I baked it in the oven for 45 minutes.

Alas, it never quite thickened properly, thus becoming tofu sauce rather than tofu pie. I think next time I’ll add cornstarch or something. The “sauce” though, turned out to be rather more tasty than I expected, similar to a cream sauce without being oily.

We had plain rice on the side, along with spicy tomato-peanut butter soup. Which, being very easy, I make from time to time. First, I sauté white onions in the soup pot with lots of minced ginger and some garlic. Then I add the rest of the ingredients: vegetable broth, 1 tbsp of tomato paste, 1 cup of peanut butter, salt, sugar, and most importantly, red pepper flakes and either tobanjan or Thai Sriracha sauce. I like to make it pretty spicy, because the final touch is to add raw bean sprouts when serving the soup. The cold, crunchy sprouts nicely balance the spiciness.

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