Goes on Everything Peanut Sauce (with Pan Fried Tofu and Cucumber Noodles)

DSC_0044

Press and drain 1 package of extra firm tofu. Cut into 1/2″ cubes or slices and brown over medium heat in approximately 3 tablespoons of oil. This should be approximately 6-7 minutes per side. Transfer to a paper towel to drain and cool.

Spiralize two English cucumbers, discarding the core of the cucumber. Dry on a paper towel so the cucumbers stay crisp. If you don’t have a spiralizer, peel the cucumber, then slice in half lengthwise. Scoop out the channel of seeds using a spoon. Slice thinly across, cutting the cucumbers into crescent shapes. Spread across a paper towel to drain.

While everything is drying a bit, stir together 2/3 cup crunchy peanut butter, 1 tablespoon soy sauce, 1 1/2 tablespoons brown sugar, 1/2 teaspoon crushed red pepper flakes, 2 tablespoons lime juice and 1 1/2 teaspoon sesame oil. Keep stirring while adding in 1/4 cup of warm water. The warm water helps melt everything enough to mix it together. If you need a bit more water, add slowly. Separately, you can and should use this sauce for everything. It tastes so good. If you buy unsalted peanut butter because you’re known to share it with the puppy dog in your life, add a bit more soy sauce to taste. If you’re gluten-free, substitute tamari.

Plate the cucumbers, top with sauce then tofu, finish with a sprinkling of toasted sesame seeds. Because this doesn’t need to be served warm, it packs well for lunches.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Savory or Sweet Ricotta Pizza

DSC_0100

Pizza dough:

Combine 3 3/4 cup bread flour (you can use all-purpose if you don’t keep bread flour on hand), 1 teaspoon honey, 1 packet instant dry yeast, and 2 teaspoons kosher salt in bowl of a stand mixer. With mixer going, stream in 1 1/2 cups warm but not steaming water and 2 tablespoons of olive oil. Your dough should combine into a solid ball. If it looks too dry, add an additional tablespoon of water. Dump out dough onto lightly floured surface and knead gently. Grease large bowl with olive oil, place dough inside. Cover with wrap, let sit in a warm place for 1 hour. If it’s never warm where you are, place it on a heating pad set to warm. Makes two 12-14″ crusts.

While the dough is proofing, thinly slice one fennel bulb and saute in a tablespoon of olive oil over medium for 5-6 minutes. Sprinkle lightly with salt.

Ricotta topping:

Combine one container of ricotta cheese (approximately 1.5 cups) with the zest of one small lemon, 1/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes.

When ready, roll your dough out into two crusts and top with the ricotta mixture. Add fresh arugula, dried tarragon, sauteed fennel, and sliced peppadew peppers. Sprinkle with a dash of salt and a bit of pepper and a light pass of Parmesan. Cook at 425 for 15-20 minutes.

If you don’t keep arugula or fennel on hand (or don’t like them), omit the red pepper flakes and Parmesan. Instead, top with shaved Brussels sprouts, caramelized onions and pomegranate seeds; serve with a squeeze of honey over your slice.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!