This is the easiest peanut sauce that can be used for either a dip or a dressing.  Don’t skimp on the freshly grated ginger as it is full of fiber and flavor.  Before grating, you can leave the skin on for extra nutrients and ease.

NOTES

  • Try this sauce in our Peanut Ginger Tempeh Rainbow Buddha Bowl. Click here for the recipe.
  • This sauce also pairs nicely with our Coconut, Turmeric & Ginger-Marinated Chicken Breast recipe. Click here for the recipe.
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Ingredients

  • 2 Tbsp real maple syrup
  • ½ cup rice wine vinegar
  • 2 Tbsp low sodium soy sauce or tamari
  • 2 Tbsp Sriracha sauce
  • 2 tsp sesame oil
  • 4 Tbsp grated ginger root or 2 tsp ground ginger
  • 2 tsp grated garlic or 2 cloves garlic, chopped
  • ½ cup smooth peanut butter
  • Warm water to thin, if necessary

Equipment Needed

Bowl
Whisk
Microplane or grater to finely grate the ginger root
Silicone spatula

Directions

  1. In a bowl, combine all of the ingredients except the water. Whisk together until smooth. Adjust the consistency with warm water.

Nutritional Facts

Calories
131 cal
Fat
8.7g (1.8g Saturated Fat)
Carbohydrates
7.9
Fiber
1g
Added Sugar
2g
Protein
4.6g
Sodium
175mg