This is similar to dishes I've had called "Rama Thai", "Royal Thai", and "Phraram Long Song" (Meat in Peanut Sauce). I think this version is a little too thick and peanut buttery. I added an extra 1/2 cup of water. Next time I will only use 1/3 cup of peanut butter and add a 14 oz. can of coconut milk, and 1/8 cup water. I thought it needed a little more flavor, so I used 2 1/2 tbls. soy sauce, 2 1/2 tbls. rice vinegar, 1/4 tsp. powdered ginger, 1/4 tsp. cayenne pepper (to add some kick), and 1/8 tsp. sesame oil. I thought it was just a bit too sweet, so next time I'll only add 2 tbls. of sugar (esp. if I use coconut milk). I like my tofu crispy, so I drained and cut extra firm tofu into 2"x1" pieces, salted the cubes and deep fried them in 175F degree veg. oil for 3 minutes until golden. I wilted the spinach in a couple tsps. of oil in a skillet and drained it in a collander. I also added a 10 oz. can of mock duck. Top the dish with some chopped peanuts and it's perfect. YUM!!
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