Make this versatile and flavorful sauce to use as a dipping sauce for veggies or fresh spring rolls. Drizzle on broiled tofu, baked sweet potatoes, or bowl meals.
Keyword: condiment, sauce
Author: Heather Reseck
½cupnatural peanut butter
2tablespoonscoconut sugar or granulated sugar
2tablespoongluten-free tamari or soy sauce
¾ inchpeeled fresh ginger
1teaspoonchile-garlic sauce or srirachato taste
Process peanut butter, lime juice, sugar, soy sauce, ginger, and chili-garlic sauce in a blender until smooth. Taste and adjust seasoning.
Thin with water to desired consistency as needed. Makes about 1 cup. Store in the refrigerator for up to 2 weeks. Or freeze for up to 3 months.
It will thicken when cold. Thin with water as needed before serving.
Variations:Substitute ¼ teaspoon ground ginger for the fresh ginger.Add 1-2 tablespoons cilantro or 1-2 green onions before blending.Substitute 2 tablespoons sweet chile sauce for sugar and chile-garlic sauce.Substitute almond butter for peanut butter.Nut-Free: Substitute sunflower butter for the peanut butter.Sugar-Free: Decrease lime juice to 2 tablespoons. Omit sugar.Thin with coconut milk instead of water.Substitute a pinch of cayenne or red pepper flakes for the chile-garlic sauce.Ways to Serve Peanut SauceVeggie Dip: Dip cucumbers, carrots, and celery.Pasta Sauce: Thin with coconut milk or pasta cooking liquid and toss with cooked rice noodles or pasta.Dipping Sauce for Fresh Spring Rolls: Wrap leftovers—vegetables, tofu, tempeh plus shredded carrots, cucumber strips, and fresh herbs in rice wrappers.Asian-Style Salad: Toss with napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and cilantro.Wrap: Include in a flour tortilla or collard wrap stuffed with vegetables and tofu.Veggie Drizzle: Drizzle over roasted or steamed vegetables.Veggie Power Bowl™: Drizzle over a bowl meal of cooked quinoa, baked tofu cubes, roasted broccoli, and microgreens. Top with chopped peanuts.Broccoli Salad: Toss with finely chopped broccoli or broccoli slaw, sliced green onions, chopped red bell pepper, and cilantro.Stir Fry: Stir into stir-fried vegetables and tofu just before serving. Sweet Potato Topping: Drizzle over baked sweet potatoes topped with sautéed kale.