Tofu and Carrots in Peanut Sauce

This is just another easy recipe to make. This and the fact that I love peanut butter in almost anything just meant that I had to make this recipe. There aren't so many ingredients and it doesn't take too much time, so if you're stocked up on tofu and you don't wanna make the same old stir-fry, here ya go:

Stir Fry

5 carrots, peeled and chopped coarsely

2 tsp peanut oil

1'' of ginger, diced

soy sauce

4 scallions, including the greens, chopped coarsely

salt

1 package of firm tofu (sliced into 1'' thick triangles and drained the water by pressing or slowly sauteeing)

1.) Cook the carrots in the hot oil with the ginger for a few minutes, and then add the soy sauce.

2.) Add about 1/2 cup of water to the pan and cover to cook until the carrots are tender.

3.) Add the scallions and cook to reduce the liquid into a light glaze.

4.) Seperately, stir fry the tofu in some oil and soy sauce.

Peanut Sauce

1 tsp peanut oil

1/4 cup cilantro paste or chopped cilantro

1 tbs mint leaves

1/4 cup of lime juice

3 cloves garlic

1/4 tsp chilli powder

1 red chilli, sliced on the horizontal (optional if you can't stand the heat)

salt

1 tsp soy sauce

Whisk all ingredients together while heating through to soften the peanut butter and infuse the flavors. This will take only a few minutes.

Toss all the ingredients together and drizzle with the peanut sauce.