Tofu and Veggies with Thai Peanut Sauce & Sweet and Sour Cucumber Salad

CSA Box- Pattypan squash, carrots, spinach, cucumber, onions, cilantro

For the Tofu and Veggies:

Press a 12 0z block of extra firm tofu to remove excess liquid. Cut in to 1-inch cubes and pat dry.
Cut several small patty pans into quarters. Thinly slice a carrot or two crosswise.
Wash spinach and spin dry.
Heat a large skillet over medium high heat. Add a couple Tb. peanut oil and heat until nearly smoking.
Carefully add the tofu chunks in a single layer. Brown well on one side, then turn and brown other side. Add carrots to pan. Cover and cook 2 minutes. Add patty pan. Cover and cook 1 minute. Add spinach, cover and cook a minute or so, until just beginning to wilt.
Serve with the peanut sauce.

Thai Peanut Sauce

I like this recipe better than most restaurant peanut sauces. This is good with grilled or steamed vegetables, cooked rice noodles and sautéed greens, rice, tofu, or tossed with noodles and vegetables for a cold salad.


1/2 c. Unsweetened coconut milk
2 t. (or to taste) Thai red curry paste
3/4 c. Vegetable stock
2 T. Palm sugar or brown sugar
1/4 c. Peanut butter
2T. Tamarind pulp, soaked and strained, or lime juice
1/2 t. Salt

Warm coconut milk over medium heat until it comes to a gentle boil. Simmer about 5 minutes or until it thickens a bit.
Add curry paste and cook 3 to 4 min., smashing and scraping to dissolve paste.
Add stock and sugar; simmer for 5 minutes more, stirring once or twice.
Add peanut butter, stirring as needed to dissolve into the sauce. Remove from the heat and add tamarind (or lime juice) and salt, stirring to mix well. Set aside to cool to room temp.
Keep refrigerated and gently warm before using. Thin with stock, as needed.

Sweet and Sour cucumber Salad


1/2 - cup white vinegar
1/2-cup water
1/2 - cup sugar
1-teaspoon salt
1 large hothouse cucumber, or 2 to 3 small farm fresh cukes
1/4 cup coarsely chopped red onion
3 Tablespoons coarsely chopped cilantro
1/3 cup finely chopped, salted dry-roasted peanuts
Additional cilantro leaves

Combine vinegar, water, sugar, and salt in a small non-reactive saucepan. Bring to a gentle boil, over medium heat, stirring occasionally to dissolve sugar and salt. When the syrup is clear and slightly thickened, after about two minutes, remove from heat and let cool to room temperature.
Peel the cucumber and quarter it lengthwise to make 4 long strips. Slice the strips crosswise to make little triangles about 1/4’ thick. In a bowl combine the cucumber, the cooled vinegar mixture, the onion and the chopped cilantro and stir well.
To serve, using a slotted spoon, divide into small bowls. Top with a little dressing, a sprinkle of finely chopped peanuts and a few cilantro leaves.