Description

Thai Peanut sauce for spring rolls is easy to make and comes together very fast. Full of big peanut flavor, lightly sweet, a little sour, with a hint of spice, you’ll love dunking anything and everything into this Thai peanut sauce.

Ingredients

Scale

peanut butter 1/2 cup (creamy or crunchy)*
low-sodium tamari or soy sauce 2 tbsp
ginger, finely grated 1/2 tbsp
garlic, finely minced 2 cloves
maple syrup 1/2 tbsp
rice vinegar tbsp
red pepper flakes (optional) 1/2 tsp
filtered water 2-4 tbsp

Cook Mode Prevent your screen from going dark

Instructions

First, add all the ingredients, except for the water, to a medium bowl and mix until well-incorporated.
Next, add 2 tbsp of filtered water to the bowl and gently mix. You’ll need to continue to add water in 1 tbsp until you reach your desired thickness.
Once it has a good consistency, let it sit for at least 5 minutes before serving to allow the flavors to combine.
Finally, refrigerate leftovers in a sealed container for up to 10 days. You can use the sauce as a dipping sauce with your tofu or throw in the tofu to coat it with the sauce. Then, pair it with jasmine rice and garnish with sesame seeds and spring onions.

Notes

Add water a little at a time to avoid making the sauce too runny

Mix in red pepper flakes slowly to avoid making it too hot

Let sit for at least 5 minutes before serving or make it the night before for even better flavor

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 0 hours
Cuisine: Asian