Easy Thai Dressing

Love how versatile this recipe it: you can use it as a dressing for salads or a sauce for a curry

Almond or peanut butter: 1 cup. To make your own roast 2 cups of shelled, husked peanuts or almonds for a few minutes just to get some crunch and light color. cool completely. Add to food processor along with tbspn of honey ( skip if diabetic), salt and couple of tbspns of oil. You will need to whisk down often as it will be really thick to begin with but as you run the processor it should start to get smoother and shinier. This can be stored in an air tight container in the refrigerator for a month. Can be used on bread as a spread.

Thai red chilli sauce such as sriracha or other red chilli pastes. sambal oelek is a good one. If you have access to none good ol tabasco will work. You can always soak some dried red chillies in water overnight and grind it using some of the soaking water. Start with 1 tbsp and you can add in more as you taste the sauce

Soy Sauce: 2-3 tbspn

Sugar: 1/4 tsp. You can use stevia or sugar substitute as well

Combine the above. Consistency should be like that of thick tomato ketchup.

To make a salad:  slice carrots, cucumber, fennel, leeks, onions, radish. I like it when they all look like matchsticks. You can also add in bean sprouts, broccoli stems sliced.

Add in couple of tbsps of the dressing. Mix thoroughly.Serve immediately. It will turn soggy if you mix in the dressing too early.
Top with crushed peanuts or almonds ( depending on which one was used to make the sauce) and chopped cilantro leaves.

You can use the same dressing in an easy stir fry.

Chop the following vegetables into approximately the same size:
Bell Peppers: red, green, yellow... any color you can find and like
Onions: red, yellow and scallions. Keep aside green portion finely diced for topping.
Broccoli: steam it until just tender or drop in salted boiling water for 2-3 mins and remove. Pat dry.
Tofu: extra firm. I like to drain it from the liquid, wrap it in multiple layers of paper towels, place in a colander with heavy weight on top, Do this overnight and the tofu is nice and firm with minimum moisture.

Heat oil in a wok or deep pan until smoking. Add diced garlic(5-6 cloves, peeled, dieced), green chillis ( serrano or thai chillis, 3-4 minced. Remove seeds if you like or use milder chilis), minced ginger ( 1" piece).

Stir constantly for 3-4 mins. Add in tofu and stir gently until it gets color. 4-5 mins.Add in veggies and cook additional 3-4 mins. Pour in 4-5 tbspn of thai dressing. Cook 3-4 mins. Transfer to serving bowl. Top with crushed peanuts, bean sprouts and cilantro,

You can stir in light coconut milk after you add the sauce and simmer for 10 mins for a variation.

Serve both with rice or broad rice noodles.