We enjoyed the meal and found it very easy to make. I only did one thing differently, that was to steam the broccoli. We found this recipe at the Veg Web. The Chinese New Year is celebrated for 2 weeks, so there’s plenty of time for you to try this tasty meal.

Serving Size: 4

Ingredients:

• 1 cup snow peas, coarsely chopped
• 1-2 tbs. fresh ginger, minced
• 1 chili pepper, crushed
• 1 onion, chopped
• 1/2 lb tofu, cubed
• 1/2 cup peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 1/3 cup lime juice
• 4 tablespoons cilantro or coriander, chopped
• 8 ounces rice vermicelli

Directions:

1. Heat the oil in a large skillet. Saute the onion and add the snow peas, ginger, chili pepper, stir-fry for a couple of minutes.
2. Stir in the tofu and stir fry for a couple more minutes.
3. Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro.
4. Pour over vegetables and remove from heat.
5. Cook the rice vermicelli in boiling water.
6. Drain and serve the sauce over the vermicelli.
7. Garnish with cilantro or coriander leaves.

Ingredients:

• 1 cup peanut butter
• 2 tbs. oil
• 1/2 teaspoon cayenne pepper
• 1 tbs. fresh ginger, grated
• 1 onion, chopped
• 1 clove garlic, minced
• 1 liter vegetable bouillon
• 1 tbs. tomato paste
• splash Tabasco
• pinch salt
• 1 tbs. sugar
• 100 grams fresh mung bean sprouts

Directions:

• Heat the oil in a sauce pan. Add the chopped onions and saute until glassy.
• Add the garlic and lightly brown.
• Add the vegetable bouillon and the peanut butter and stir well to mix.
• Add the tomato paste and spices and allow to simmer until warm and well blended.
• Season to taste with salt, Tabasco and a pinch of sugar.
• Just before serving add the fresh mung bean sprouts do not cook the bean sprouts, as their crunchiness adds a nice contrast to the smooth spiciness of the soup.