Toss this sauce with noodles, or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables—you can even thin it with water for a salad dressing. The sauce will keep up to a week in the fridge.
YIELD: MAKES 1½ CUPS
2 tsp. peanut oil
1 large shallot, minced (¼ cup)
1 clove garlic, minced (1 tsp.)
¾ tsp. red pepper flakes, or to taste
½ cup creamy peanut butter
½ cup light coconut milk
1 Tbs. low-sodium soy sauce
2 tsp. dark brown sugar
2 tsp. fresh lime juice
Heat oil in saucepan over medium-low heat. Sauté shallot in oil 2 minutes, or until beginning to soften. Add garlic and red pepper flakes, and sauté 1 minute more, or until just fragrant. Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and ½ cup water until smooth, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Stir in lime juice. Serve hot, or at room temperature.
VEGAN
30 MINUTES OR LESS
NUTRITION INFORMATION
Calories: 169
Protein: 6 g
Total Fat: 14 g
Saturated Fat: 4 g
Carbohydrates: 8 g
Cholesterol: 0 mg
Sodium: 251 mg
Fiber: 2 g
Sugar: 4 g
