Friday, April 8, 2011

Weekend Recipe: Versatile Chinese Peanut Sauce

This week I made a wonderful peanut sauce as a dip for baked tofu. The recipe I found on was a big winner!

The verstile taste and adjustable texture could go with many different rice, noodle, chicken, salad, or fish recipes. It would even give stir fry a nice finish. I would say though, that if you're not a big garlic fan you'll want to cut the chopped cloves at least in half. For a creamier or thinner consistency, simply adjust the water. For less peanut taste, add more soy sauce. And for a little extra flavor, try adding a few Tbsp fresh chopped ginger.

Whatever you do, this easy sauce is sure to be a crowd pleaser!

Chinese Peanut Sauce
  • 1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
  • 2 tablespoons soy sauce
  • 4 teaspoons minced garlic
  • 1/2 cup hot water
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 3/4 teaspoon dried crushed red pepper
Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.

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