Spank the Peanut Sauce

Amazing how so many miss the nub.

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.

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