Peanut Sauce
This is one of my favorites, and I will eat it with anything. Using a hot pepper sauce instead of just paprika and hot pepper flakes (as most peanut sauce recipes call for) gives the sauce uniform heat. And the maple syrup and brown rice vinegar complement the spices without overpowering.
January 26, 2010
Serves: 1
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Makes 1-1/2 cups
- Combine all ingredients in a blender or food processor and purée until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill. If chilled, let come to room temperature before serving.
Click here for more delicious recipes:
Tempeh with Peanut Sauce
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Coconut Peanut Tempeh
What you need:
- 1/4 cup soy sauce
- 1/8 cup brown rice vinegar
- 1/3 cup water
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1-inch piece fresh ginger
- 2/3 cup chunky peanut butter (more or less depending on desired thickness)
- 2 tablespoons toasted sesame seed oil
- 1/2 teaspoon paprika
- 1-2 teaspoons hot pepper sauce
What you do:
- Combine all ingredients in a blender or food processor and purée until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill. If chilled, let come to room temperature before serving.
Click here for more delicious recipes:
Tempeh with Peanut Sauce
Peanut Noodle Salad
Coconut Peanut Tempeh
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