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Rich Peanut Sauce

In creating this recipe, I tried to reproduce the flavors in a peanut sauce that was served over skewers of tofu in an Indonesian restaurant my sons and I visited in Amsterdam. I’m sure this is a simplified rendition, but no matter—it’s really good! Use it to top sautéed tofu or tempeh; it’s also good with noodles. See Golden Tofu Triangles with Rich Peanut Sauce (page 46).

Recipe information

  • Yield

    makes about 1 1/2 cups

Ingredients

3

/4 cup crunchy natural peanut butter

3

tablespoons reduced-sodium soy sauce

2

1/2 tablespoons lime juice

2

tablespoons natural granulated sugar

2

teaspoons grated fresh ginger

1

/2 to 1 teaspoon Thai red curry paste, to taste

Need to make a substitution?

Preparation

  1. Step 1

    Combine all the ingredients in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer.

    Step 2

    Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick. Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.

  2. nutrition information

    Step 3

    (per 1/4 cup)

    Step 4

    Calories: 210

    Step 5

    Total Fat: 16g

    Step 6

    Protein: 8g

    Step 7

    Carbohydrates: 12g

    Step 8

    Fiber: 2g

    Step 9

    Sodium: 285mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
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