A spicy peanut sauce for chicken, tempeh, or tofu

My wife and I got this recipe from the back of a package of Tempeh. We have successfully used it with chicken chunks also; in fact, we prefer it that way.


(Serves 3 or 4)


  1. Combine the garlic powder, onion powder, water, and (tempeh/chicken/tofu) in a saucepan, and bring to a boil. Cover and simmer for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking liquid.
  2. Heat the oil in the saucepan and sautae the onion and chili until soft.
  3. Mix in the cooking liquid, peanut butter, and soy sauce. Bring to a boil.
  4. Add the (tempeh/chicken/tofu) and mix until coated with sauce.
  5. Serve over hot noodles or rice.


This recipe, if made as suggested, can be very spicy. We normally cut the amount of chili powder by half, although that is personal preference. Experiment with it.


Difficulty: easy.
Time: 10 minutes.
Precision: approximate measurement OK.


Daniel Faigin and Karen Davis 
System Development Corporation (A Burroughs Company) 
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin  
Recipe last modified: 21 May 86

Original header

Path: decwrl!recipes
From: faigin@sdcrdcf (Daniel P. Faigin)
Newsgroups: mod.recipes
Subject: RECIPE: Peanut sauce
Message-ID: <6271@decwrl.DEC.COM>
Date: 7 Nov 86 05:34:56 GMT
Sender: recipes@decwrl.DEC.COM
Organization: System Development Corp., Santa Monica, Calif., USA
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