This spicy Thai-inspired sauce is versatile, and has a nice limey tang to counterbalance its sweetness – a coy little spank for the tongue. It works well with stir-fried veggies and oven-fried tofu over rice or in a vegan Pad Thai with noodles.

Ingredients

• 1 T grated ginger (about 1.5 in. ginger root)
• 1 clove garlic, peeled
• 2 T tamari or soy sauce
• 3 T natural/organic peanut butter
• 2 T maple syrup
• 1 T sriracha, more or less to taste ( I like mine medium)
• Juice of 1 lime
• 2/3 cup coconut water

Crush the garlic into fine bits with a sturdy fork (the French way, per Jacques Pepin) or use a press. Whisk all ingredients together in a small saucepan and bring to a simmer for a few minutes to cook the aromatics and melt the peanut butter. Set aside until ready to use.