Easy Peanut Sauce
I have been thinking constantly about making a peanut sauce for the past 3 days. I wanted a peanut sauce that was light, salty, spicy, with a slight tang and sweetness. And not to toot my own horn (TOOT TOOOOOOT) I hit the nail directly on the head. I am so in love with this luscious sauce!
I think this would go perfectly with a tofu/ tempeh bowl, comprised of some rice noodles (or any light noodle) with crunchy veggies. It would also serve perfectly as a dipping sauce for some fresh spring rolls! The possibilities are endless!
When thinking up this recipe, I knew I wanted to keep it pretty light and simple. So I lightened it up a bit by using some powdered peanut butter (this is the kind I use HERE). I like to use it whenever possible to save on the heaviness that nut butters can sometimes contribute to a dip/ sauce in a dish. But if you like your sauces thiccc, then go ahead and use more traditional peanut butter (spread). It’s all up to you.
I hope you guys enjoy this peanut sauce and report back when you’ve tried it!! Be sure to check out the recipe notes for some tips!
2 tbsp powdered peanut butter
1 tbsp peanut butter ( traditional spread)
2 tbsp lite soy sauce
1 tbsp vinegar
1 tbsp maple syrup
2 tbsp water
1/2 tbsp sriracha (or more if you like it spicy)
1/8 tsp ground ginger
black pepper (to taste)
- if you want a thicker sauce only use 1 tbsp of water and then add accordingly
- if you don’t have powdered peanut butter, sub 1 tbsp of regular PB + 1 tbsp of water for the 2 tbsp of powdered peanut butter
Put all of your ingredients in a bowl and mix until you achieve a smooth sauce consistency. If you want a thicker sauce start with only 1 tbsp of water and then go from there.
If yo have the time, let the sauce sit in the fridge for about 1 hour so the flavors can marry and meld together.