Creamy, slightly-spicy, ginger peanut sauce takes just minutes to make in the blender. It works like a charm as a sauce or a peanut dressing!
Do peanut and ginger go together?
Heck yes, they do! And this ginger peanut sauce is delicious proof.
The peanut butter tofu that I make with this sauce was a hit at Atlanta Veg Fest! There were samples of tofu baked in this sauce at my table, and I loved watching skeptical looks turn to delight.
"Peanut butter sauce? Sounds weird," quickly became "Oh my gosh, that's amazing!" Hurrah!
Creamy peanut butter, spicy ginger and garlic, and zesty lemon combine to make an easy, versatile peanut sauce or peanut dressing, depending on how much you thin it out when you're making it.
The sauce is seriously easy to make. Just toss all of the ingredients in the blender, then puree up to spicy, creamy perfection.
As you'll see in the recipe card, the amount of water you need will vary. That depends on a few factors, like what sort of blender you have and the type of peanut butter you're using.
If your sauce isn't blending up well, add water a tablespoon at a time until you reach your desired consistency.
What kind of peanut butter should I use?
This recipe is very versatile and works with creamy, crunchy, or natural peanut butter!
The final texture will be creamiest if you start with cream peanut butter, unless you have a high speed blender. But you can make a delicious peanut sauce with any kind of peanut butter base.
The only thing I would avoid is flavored peanut butter.
If you're feeling adventurous, try using different nut or seed butters as the base. This recipe works well with tahini, almond butter, or cashew butter.
You can also thin out the ginger peanut sauce to make your own ginger peanut salad dressing. Keep adding water by the tablespoon until you reach the dressing consistency that you want.
You can also add a tablespoon or two of rice vinegar to thin it out and give it a vinaigrette feel.
Just taste and adjust the seasonings at the end, if needed, since water can thin out the flavor if you add too much.
Try using lime juice instead of lemon juice. It takes the flavor in a whole new, delicious direction!
To make this gluten-free, use gluten-free soy sauce, and you're good to go.
If spicy isn't your thing, you can omit the sriracha completely. Or, you can use other hot sauces, like chili garlic sauce or gochujang. Different hot sauces bring in different flavor elements, all delicious!
How to use ginger peanut sauce
This sauce is creamy, slightly spicy, and perfect on noodles, tofu, and more! Here are some ideas to use it:
- Make a peanut noodle salad or a kelp noodle salad.
- Use it as a sauce over roasted vegetables.
- Drizzle it onto fried rice to add texture and even more flavor.
- Pour it over air fryer tofu.
- Dip some tofu satay in it.
Anything that is begging for peanut sauce is delicious with this ginger peanut sauce!
You can keep the finished ginger peanut sauce for three to four days in the refrigerator. I like to make a big batch and use it as a sauce on warm dishes and thin it out as a salad dressing for lunches.
It's seriously one of the most versatile sauces in my recipe arsenal.
More no-cook sauces
Ginger peanut sauce recipe
- 2 inch piece of fresh ginger
- 2 cloves of garlic
- ½ cup peanut butter
- 1 tablespoon soy sauce
- juice of ½ a fresh lemon
- 1-2 teaspoons Sriracha sauce - to taste
- 2-6 tablespoons of water - See note.
- Put the ginger, garlic, peanut butter, soy sauce, lemon juice, and Sriracha into your blender or food processor. Blend until smooth, adding water by the tablespoon as needed to get things moving.
I was trying to find something for dinner the other night and decided on a bowl. I knew I needed a tasty sauce to complete my bowl. I searched and found this. So glad I did. The next day my husband told me that he didn't think he would like the meal (he didn't like the smell of soy sauce that I cooked the tofu in). But that night he raved about dinner! He repeatedly told me I outdid myself. He was even praising dinner the next morning! I know it was because of this sauce. Jasmine rice, broccoli, and tofu don't have a whole lot of flavor. Thanks so much, it was a hit. It's now a regular in our rotation, bowl with this ginger peanut sauce. I'll also be using it on salads!
Oh I am delighted to hear that, Dana! The bowl you describe is one of my favorite ways to use this sauce!
I'm making this. Today. OMG!
So sorry we missed each other at VegFest :( Atlanta's know how to get their vegan on! It was a blast!
Me too! Next year!
Made this 2x. I thought it was very good served both hot and cold. Put it on spaghetti noodles garnished with cilantro, chives, and crushed peanut. Yum! I have shared the link to the recipe with several people to try. Thank you for posting!!
Mmm, this sounds perfect. anything with fresh ginger and sriracha, I am there.
Portland's Veg Fest is this weekend, SO excited - it is one of my favorite weekends of the year!
Oh man, I bet you guys throw a kickass veg fest! Have a great time!