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Smooth, creamy, combo of sweet and savory, gingery, garlicky goodness - this is what you call the perfect peanut sauce!
Arjun is at the in laws today and I’m getting some time to finally be back to cooking/meal prepping but with new baby Suraj, efficiency is KEY! So enter easy sauces like this one to throw onto food for a quick and delicious meal. Also, Can you guys believe I’ve had my tiny little human for TWO MONTHS already?!
This perfect peanut sauce is:
- A MUST addition for any Asian inspired dish.
- VERY easy to make. You need only 5 minutes!
- Incredibly addicting.
- And, well...perfect.
When I meal prep, this is a must have sauce for me. I love to eat this with my protein, drizzle it on salads, or use it as a dip!
The perfect peanut sauce essentials:
- A food processor: I use this Breville one.
- Peanut butter
- Soy Sauce
- Rice Vinegar
- Maple Syrup
How to make it:
- Gather all of your ingredients. Throw everything in a food processor. Blend it all up. Out comes a beautiful, creamy sauce.
I love to use this sauce with:
- Vegetable Lettuce Wraps with Crispy Tofu (this is my favorite way to use it!)
- Roasted Vegetable Bowl
- Sticky Sesame Cauliflower
- Vegetable Pad Thai with Marinated Tofu
- Miso-Glazed Brussels Sprouts
- Dipping with crackers - I especially love dipping these beet crackers with peanut sauce.
- Drizzling over tofu.
- Using it as a dressing for salads.
I'm serious, go make it right now. Let me know if you become addicted to it like me in the comments below 🙂
The Perfect Peanut Sauce
- ½ cup peanut butter, I used unsweetened and unsalted
- 2 tablespoons maple syrup
- 4 cloves garlic
- 2 inches ginger or 2 tablespoons crushed ginger
- ¼ cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 2 teaspoons sriracha
- ⅓ cup water; add more 1 tablespoon at a time to reach desired consistency
- Add the peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, water to a food processor and blend until smooth. Add additional water as needed based on your desired consistency. (See notes).
- If you make the peanut sauce in advance, it will thicken in the fridge so adjust it with water by adding 1 tablespoon at a time to reach your desired consistency.
- I used unsweetened and unsalted peanut butter. If you are using a sweetened and salted peanut butter start with 3 tablespoon soy sauce and 1 tablespoon maple syrup and adjust according to your taste.
- I have tried this with regular vinegar and apple cider vinegar. I found regular vinegar to be way too harsh. If you don’t have rice vinegar, i recommend substituting with apple cider vinegar.
- Keeps for about 1 week in the fridge.