3-4inchFresh Ginger Rootabout 12-15 slices of sliced prepared ginger
1TbspFresh Lime JuiceIf you have it.
1tsplight brown sugar
1/4tspRed Pepper Flakes
2/3cupWaterWill add to get to texture
2-3poundsShrimp, Chicken, Beef or TofuIf using Tofu see special instructions below
4-5servingsStir Fry VegatblesCreate a mix of peppers, onions, broccoli, etc.
2-3TbspAsian sesame oil
To either a blender or chopper, drop ginger and garlic clove into a blender and blend until finely chopped.
Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
Preheat oven to 400 degrees F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
Marinate Proteins in sauce for 30+ minutes
Add Sesame Oil to hot pan or skillet.
Cook Vegetables until par cooked and put aside
Add more Sesame Oil to pan, cook proteins with extra sauce
Add Vegetables back with 1-2 minutes left in cooking process.