Okay, fine: here's some food porn

I tossed this together after deciding that the recipe I bought most of the ingredients for, Spicy Mafe Tempeh, on p.95 of Vegan Soul Kitchen, was entirely too involved and time consuming to begin at 8:15pm. So, rather than go with J's time-tested and delicious Spicy Thai Peanut Sauce recipe, I decided to experiment a bit.

What I made is VERY loosely based on 1,000 Vegan Recipes, p.557. It's doubled, uses prepared crushed garlic instead of fresh (which I didn't have), uses less than double soy sauce, uses bottled lime juice, halves the water and then substitutes vodka for it, skips brown sugar, and then uses fresh jalapeños instead of crushed red pepper. Hey, I told it was loose, didn't I?



Oh, and I decided to knock out some fried tofu.

All of the ingredients except for the jalapeños, blended.

Ooooh, yeah: let's get some jalapeños in there!


Some peanut sauce and some tofu, greedily eyeing angel hair pasta.

As could be expected, the tofu and peanut sauce had its way, and it was delicious. Next time, I'd probably add more vodka to thin it out a bit, and probably top it with finely sliced scallions or chives for some color and a little flavor.