Quite recently, I purchased peanut butter after forgetting it existed for a couple of months. I was glad I did, because it came to the rescue the other night on an almost too-warm-to-cook, clean-out-the-fridge-for-dinner evening. I was grasping for ideas and near gasping for breath until I remembered that I had just enough odds and ends of vegetables and to lightly cook and pair with an easy peanut sauce. The sliced tofu was the last piece of Nasoya extra firm that had been marinating in a light fishy mixture of crumbled nori, soy sauce, vegetarian fish sauce, mirin, and fresh ginger.
The completed meal was reminiscent of Pra Ram, but served with buckwheat rice vermicelli, as opposed to a bed of greens or steamed rice. I dig this type of vermicelli because it’s cheap, versatile, and remains sturdier vs. the traditional rice version – especially as leftovers.
Satisfyingly served at room temperature, and sprinkled with gomasio.
The extra peanut sauce is requesting some satay action. Dip party to commence.
One last thing – I’m quite possibly in love with my new tablecloth.
That meal looks awesome, and I am quite possibly in love with that tablecloth also!
So cute!
one of my favourite thing is making awesome recipes during the pantry clean out. and you can never go wrong with extra peanut sauce! hope you didn’t spill any on your awesome tablecloth!
Jess, another great dinner! The perfect backdrop for gomasio, too.
Your meal looks fantastic. You did very well for a clean-out-the-fridge dinner!
I know it’d be unconventional, but have you ever tried almond butter instead of peanut butter in those type of sauces? Do you think it’d work well enough?
yes! I’ve done it – it’s tasty!
Hooray for peanut butter! You whipped up such a delicious meal, it really looks like something out of a cookbook. And perfect for these hot summer evenings!
This looks wonderful! I’ll have to look for the particular vermicelli.
Where do you get veg fish sauce? Never heard of it! Or, did you make your own and will you share the recipe?
hi bonnie! I bought it from a local asian supermarket – I’ve seen a couple brands out there. Off the top of my head, it’s pretty much soy sauce, vinegar, and sugar – I do have a mushroom oyster sauce as well.