Basil Sauce
Basil leaves
Orange juice
Olive oil
Parsley (optional)
Mint (optional)
Spinach (optional)
Salt
For the basil sauce: puree basil, orange juice, and oil until you
get a saucy consistency. You can augment it with parsley, mint, and
spinach. Season with salt.
Peanut Sauce
Peanuts
Water
Soy sauce
Vinegar
Hot sauce
Sesame oil
Sugar
Ginger (optional)
Puree roasted peanuts with water, soy sauce, vinegar, hot sauce, sesame
oil, and a bit of sugar. If you have some, add some fresh ginger. You
will need a fair amount of liquid to give it a saucy consistency.
Carrots
Carrots
Orange juice or water
Shred carrots finely. Add a bit of orange juice or water; cover and
microwave until crisp-tender.
Zucchini
Zucchini
Slice the zucchini thinly with a mandolin. Cover and microwave until
crisp-tender.
Tofu
Tofu
Oil
Sesame oil
Cut tofu into long, big blocks: one package of tofu can be divided
into three parts. Heat some oil and sesame oil and brown on all sides.
Slice the tofu.
Plating: Arrange some zucchini on the center of the plate. Top with
a row of tofu. Partially cover the tofu with the peanut sauce. Arrange
spoonfuls of carrot around the plate. Place basil sauce in between the
carrots.
^ Top