I. LOVE. PEANUT. SAUCE. Seriously. Whenever we go out for Thai food I will ask for like 2 extra bowls of the stuff. It’s addicting, how could you not like peanut sauce? Not only is it salty, it’s sweet too. Truly the perfect combination. You can dip veggies, tofu, meat, chicken, anything into it!! Well…maybe not anything but a lot.
The ingredients for this peanut sauce are all very straight forward and all can be found at your local grocery store (win!!). I always use natural peanut butter (the only ingredients are peanuts and salt, no yucky stuff), but using Jiff or Skippy works as well. You can use either crunchy or smooth peanut butter for the sauce, but obviously crunchy PB will provide a bit more texture. The recipe calls for maple syrup, however you can sub in honey or agave based on your preference/what’s in the cabinet already. As for the ginger, I use a paste from the grocery store because I find it much easier than grating fresh ginger. Also the grater and I have had a few accidents involving me grating off parts of my finger so it’s just safer to buy the paste — trust me.
3/4 cup natural peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar (unseasoned)
2 tbsp + 1 tsp maple syrup (honey works also)
3 tbsp water
1 clove garlic (minced)
1.5 tsp ginger
In a medium bowl combine all ingredients. Whisk together & chill in fridge. Lasts 1.5 weeks (but honestly you’ll probably eat it in like 3 days).