This peanut sauce comes together in minutes in the blender and works like a charm as a sauce or as a flavorful peanut dressing. It's rich, creamy, gingery perfection!
My peanut butter tofu 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!
This recipe is from my cookbook, Bowls, and it's one of my favorite quickie sauces. You make it in the blender, so it truly comes together in a snap.
Peanut sauce recipe
- 2 inch piece of fresh ginger - coarsely chopped
- 2 cloves of garlic
- 1/2 cup creamy peanut butter
- 1 tablespoon soy sauce
- juice of 1/2 a fresh lemon
- 1-2 teaspoons Sriracha sauce - to taste
- 2-6 tablespoons of water*
- 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.
The sauce is seriously easy to make. Just toss all of the ingredients in the blender, then puree up to spicy, creamy perfection.
You can keep the finished 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 as a salad dressing for lunches.
It's seriously one of the most versatile sauces in my recipe arsenal.
If you want to make the Peanut Butter Tofu that I dished up at Veg Fest (also a recipe from Bowls), just press and slice a block of extra firm tofu, arrange in a greased glass pan, pour the sauce over, and bake at 350F for 30 minutes.