Ginger and cayenne give this sauce a flavorful kick, and it takes only 5 minutes to make.
From The China Study Quick & Easy Cookbook
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (11)
What kind of peanut butter is recommended?
Made this peanut sauce to go with the Summer Rolls recipe by Darshana Thacker. Love how easy it came together. Did not have brown rice syrup on hand so I substituted date syrup. Thank you for this great recipe!
I just made it, next time I will skip the tomato paste which makes it very hard to spread over the tofu, probably I can try to put ketchup or a little plant milk.
Using the air fryer made it a lot faster
can we use something other than rice syrup or agave?
I used date syrup instead of sugary products. It is whole foods sweetener. Tastes great!
Maple syrup is what I always use to make my peanut sauce, and I use equal amounts of tamari and rice vinegar. Also, I use sriracha for spice.
I make a sauce like this and don’t add any sweetener at all. I thin the peanut butter with water first. You add water a little at a time and it will get thick and clumpy. Just keep stirring and adding water till it starts to thin out and then add the other ingredients. It’s really good without sweetener and if you do want it a little sweet you can use bit of apple juice or juice squeezed from an orange in place of some of the water
Really tasty!
How much water do you use?
Delicious and so easy! I used light agave rather than brown rice syrup and fresh ginger rather than dried( just because I had it on hand-I keep ground fresh ginger on hand for water enhancer.)
Oh my, is this ever good – and so easy! I do like the flavor that a bit of sesame oil adds, so I toasted whole seeds and added them to the sauce. Delicious!