Stir-fried vegetables, tofu, brown rice, and peanut sauce is one of my all-time favorite dinners. This one was extra delicious since it was nice enough to eat on the porch and there are leftovers enough for me to eat for lunch today.
Adapted from The Real Food Daily Cookbook
2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tbs water
2 tbsp tamari
1/2 tsp powdered ginger or 1 tbsp minced ginger
2 cloves garlic
1 1/2 tsp toasted sesame oil
1 cup lightly packed fresh cilantro leaves
Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic sesame oil and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped. The dressing will keep for 2 days, covered and refrigerated (though we usually eat it all faster than that!).
—Amy Palanjian, Senior Food Editor