PETER: Many of my most successful dishes work because of the sauces I create. My famous peanut sauce was originally designed to accompany fried potstickers, but I soon realized it was wonderful with pan-fried buns, onion cakes, and shrimp cakes. I knew it would work with proteins, too. Take salt and pepper tofu, a classic dish you can find at almost every Chinese restaurant. It’s good, but dry, no sauce. Try eating that with steamed white rice, which is also dry. Dry on dry
