Soy-Mirin Tofu with Snow Peas and Peanut Sauce


Soy-Mirin Tofu with Snow Peas and Peanut Sauce recipe

Vietnamese Peanut Sauce Chicken Wings


  • 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
  • Kosher salt and freshly ground black pepper for seasoning
  • Cooking spray
  • 3 finely chopped large garlic cloves
  • 1 Tbsp. vegetable oil
  • 1/3 cup fish sauce
  • 1/3 cup fish sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
  • 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
  • ¼ cup torn cilantro and mint leaves


  1. Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa)  and letting the wings cook for another 30 minutes.
  2. While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
  3. Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !

We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.

This sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Thai Burgers with peanut sauce


  • Peanut Sauce
    • 1/3 cup creamy peanut butter
    • ¼ cup fresh lime juice
    • 2 Tbsp. hoisin sauce (we used the recipe for hoisin sauce from the Hoisin Sloppy Joes)
    • 1 Tbsp. low-sodium soy sauce
    • 1 Tbsp. honey
    • 1 Tbsp. toasted sesame oil
    • 1 Tbsp. chili garlic sauce
    • 2 tsp. minced fresh ginger
    • 2 tsp. minced garlic
  • Burgers
    • 1 ½ lb. ground pork
    • 3 Tbsp. minced fresh ginger
    • 4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
    • 1 Tbsp. chili garlic sauce
  • 4 burger buns, split and toasted (we used sesame seed buns)
  • Chayote Slaw, for topping
    • Slaw dressing
      • 2 Tbsp. fresh lime juice
      • 1 Tbsp. brown sugar (we used light brown sugar)
      • 1 Tbsp. fish sauce
    • Slaw
      • 2 cups julienned chayote
      • 1 cup fresh mung bean sprouts
      • ½ cup seeded and thinly sliced English cucumber
      • ½ cup chopped scallion greens (they suggest this will take about 5 scallions)
      • ¼ cup chopped fresh basil
      • ¼ cup chopped fresh cilantro
      • 1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)


  1. In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
  2. Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
  3. Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
  4. While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
  5. Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.

*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !

**We just mixed the burger ingredients together by hand in a large mixing bowl.

***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.

All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger.  The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !

We got this recipe from Cuisine Tonight.

We weren’t paid in any form to promote Cuisine Tonight.

Take care everybody !

Egg Rolls with Spicy Peanut Sauce


-¼ cup rice vinegar
-¼ cup soy sauce (we used reduced-sodium soy sauce)
-2 tablespoons sesame oil (we used toasted sesame oil)
-2 tablespoons Sriracha sauce
-2 tablespoons creamy peanut butter
-2 (11-ounce) boxes frozen egg rolls, cooked according to package directions (we followed the directions for deep-frying ours)


1.) In a small mixing bowl (one with a 2 cup capacity would do), whisk together everything but the egg rolls. Serve the sauce with the egg rolls.

It’s a pretty tasty sauce but it can be a bit salty depending on how much you have.

We got this recipe from a “Cooking with Paula Deen” magazine.

We weren’t paid in any way to mention the “Cooking with Paula Deen” magazine.