This sauce is easy and so delicious! Plus it's extremely versatile. Use it as a dipping sauce for crudités veggies or Salad Rolls, on a Thai-inspired Salad, on Pasta full of colorful veggies, or turn plain tofu, tempeh, or wedges of Jackfruit into Peanut Satay.
Course: Appetizer, Dinner, Lunch, Main Course, Salad, Sauces, Snack
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
Ingredients
2tbspgrated fresh gingeror ½ tsp dried ginger
4clovesgarlic, mincedor 1 tsp garlic granules
1cuppeanut butter, creamy or chunkyor other nut or seed butter of choice
¾cuptamari or soy sauce
¼cuprice vinegar
¼cupmaple syrup
½cupwater
2tspchili-garlic sauce or Sriracha sauceoptional
Instructions
Mix all ingredients in a medium saucepan. Bring to a simmer over medium heat until combined and thickened and use as desired. Add more water if sauce gets too thick.
Notes
This sauce freezes beautifully! Make extra and store in the freezer for a fast, flavorful meal anytime.Yields: 2½ cups.