This simple sauce is incredibly versatile and can be used to jazz up a rice bowl with broccoli, tofu cubes and sprouts or as a dipping sauce for summer rolls, fried tofu, crudites and more. I have even used it as a dressing for a rice noodle salad with shredded lettuce and tomatoes. It only takes 10 minutes to make and keeps in the fridge for days.
Makes enough for four portions with rice or noodles
- 1tbsp Fresh ginger finely chopped/grated
- 2 cloves garlic, crushed
- 1 medium chilli pepper finely chopped
- ½ cup smooth peanut butter
- 1½ - 2 cups veg stock or water
- 1tbsp soy sauce
- 2 limes juiced
Add chilli, garlic and ginger to a medium sized saucepan and stir over a medium heat for two minutes or until they soften. Add the peanut butter and mix for another two minutes. Add 1½ cups veg stock and soy sauce and mix. The sauce will look separated for a minute or so until the water heats up and then it will begin to thicken. Once the sauce has simmered for a couple of minutes and has thickened so that it sticks to a spoon, add you lime juice. If it seems a bit too thick add the remainder of the stock and stir bringing to the simmer again for a few minutes. Serve and enjoy!