Tomato Tofu Soup: Difference between revisions
From Auntie's Cook Book
Created page with "===Ingredients=== *One 13.5-ounce can of full-fat coconut milk *2 ounces (approximately 1/4 cup) of Thai red (mom’s preference) or Massaman curry paste (milder but flavorful) *3/4 cup unsweetened (natural) creamy peanut butter — the kind that has a layer of oil on top2 (Do not use regular peanut butter) *1/2 tablespoon salt *3/4 cup sugar *2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even r..." |
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Revision as of 20:46, 28 May 2024
Ingredients
- One 13.5-ounce can of full-fat coconut milk
- 2 ounces (approximately 1/4 cup) of Thai red (mom’s preference) or Massaman curry paste (milder but flavorful)
- 3/4 cup unsweetened (natural) creamy peanut butter — the kind that has a layer of oil on top2 (Do not use regular peanut butter)
- 1/2 tablespoon salt
- 3/4 cup sugar
- 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
- 1/2 cup water
Instructions
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu
