Instead I went with a gold nugget mandarin orange and a japanese sweet potato.
The Japanese sweet potato is definitely NOT orange inside:
I chopped up 1/2 the sweet potato and put it into the steamer until it was mostly cooked. Then it went into a skillet with a tiny bit of coconut oil until they were nice and crispy:
Then I assembled the ingredients for the sauce.
|Soy sauce, honey, peanut butter, vinegar and hot chili sauce.|
2 Tbsp. of peanut butter
2 Tbsp. of hot water
2 tsp. of vinegar
2 tsp. of soy sauce
1 1/2 tsp. of honey
1/8 tsp. of chili sauce
I cubed up a portion of my locally made tofu.
The tofu went into the skillet and sauteed until just crispy. At this point I tossed the sweet potatoes back in and then I drizzled the peanut sauce on top. I stirred gently until everything was well coated in the sauce.
If you like a sweeter sauce, I would definitely add more honey because this one turned out barely sweet at all.
And the golden nugget mandarin oranges were interesting. I expected them to be really sweet but they weren't. They were just very low in acidity without being sweeter. Nice.
Imagine a picture of a cup of coffee (which I forgot to snap a picture of).
I hope everyone is having a great Saturday!