Peanut Butter Tofu

• 1 tablespoon oil
• 3 cloves garlic, chopped
• 1 teaspoon Chinese chili-garlic sauce
• 1/4 cup fish sauce
• 1 tablespoon peanut butter
• 1/4 cup hot water
• 1 teaspoon sugar (optional)
• 1 package tofu, cubed
• 4 scallions, sliced
• 1/2 cup chopped cilantro
• 1/4 cup basil, use Thai basil if possible
• chili oil for drizzling

1. Heat the peanut oil in a large skillet. Add garlic and sizzle briefly. Turn down heat. Carefully add chili-garlic sauce and fry until fragrant. Add fish sauce and simmer. Stir in peanut butter, so mixture forms a rough paste. Stir in hot water and sugar. Turn up heat and simmer
2. Stir in the tofu. Stir in green onions, cilantro, and basil and heat through. Drizzle with chili oil and serve with rice.

Ketchup Noodles

1/3 cup soy sauce
1/3 cup ketchup
1/3 cup water
Minced Garlic
1 tablespoon rice wine vinegar
Chile Garlic sauce
1 pound spaghetti
Chopped Cucumber
Sesame oil
Cook spaghetti according to package instructions. Meanwhile, soften garlic in a little hot oil then add remaining ingredients except cucumber and sesame oil. Bring to boil, and then simmer. When spaghetti cooked, drain and add to sauce. Stir to coat.
Serve with cucumber, sesame oil and extra ketchup and Chile garlic sauce.
This is good cold for breakfast