Thai Peanut Stir-Fry sauce

Recipe #38444

YIELDS: 1 tokwa

COMMENT: Old peanut taste, peanuty than vinegary, some tokwa turned spongey. Peanut butter mixture's like paste. Tokwa texture like chestnuts

CHANGES:
around 1 1/2 T peanut butter (Le fant w/ chopped old peanut)
1 T rice vinegar
1 T low sodium soy
didn't add cayenne ---> forgot

EQUIPMENT:
Mid rack: 7x3 loaf pan, enough to cover the botttom pan. Marinade wasn't liquidy
Baked 350º 40min then turned off oven and let it stay inside until 1 hr (from start of bake time)

PROCEDURE:

1. Mix peanut mixture then pour on top of cubed tokwa. Let sit while i do the other recipes
2. Bake 350

RECIPE:

2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
cayenne pepper

1. Combime above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.)
2. Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly