I have always been curious about the peanut butter based sauces at Thai restaurants but could never eat them because anaphylaxis. I stumbled across a recipe on Vegangela’s site for tofu with Thai coconut peanut sauce. It looked simple enough and I had most of the ingredients already, including a really awesome thing called SunButter. SunButter is sunflower seed butter that I’m told is very similar to peanut butter in taste and texture. It can be subbed 1 for 1 for peanut butter in any recipe, according to the jar, so that’s what I did.
Verdict: The tofu was phenomenal. I will definitely cook with coconut oil in the future to get that authentic Thai flavor. The coconut “peanut” butter sauce was good but very rich. I dropped small dollops around my dish of tofu and veggies and that was plenty. It does have a lot of fat in it so that explains the decadence. Even though Robbie and I both liked it, I probably won’t make the sauce again due to the high fat content/overly rich flavor. I’m glad I now kinda know what I was missing!