Peanut Dipping Sauce
A punchy, savoury-sweet peanut sauce, ready in 5 minutes with no cooking. Makes about 1⅔ cups (roughly 26 tablespoons) — a little goes a long way, so the figures below are per tablespoon. Great as a dip for tofu squares, or with satay, noodles and spring rolls.
Per portion
52
kcal
2g
protein
4g
carbs
4g
fat
Ingredients
- 180 g (¾ cup) creamy peanut butter
- 60 ml (¼ cup) rice vinegar
- 80 ml (⅓ cup) reduced-sodium tamari or soy sauce
- 3 tbsp honey
- 1½ tsp grated fresh ginger (or ½ tsp ground ginger)
- 1-2 cloves garlic, crushed
- ¼ tsp red pepper flakes, plus extra to serve
- 2-4 tbsp water, to loosen
Method
- 1Whisk all the ingredients together in a bowl or jug until smooth and well combined.
- 2Add water a tablespoon at a time until you reach a dippable, spoonable consistency.
- 3Taste and adjust: more garlic for savoury depth, more honey for sweetness.
- 4Serve in a small bowl, sprinkled with extra red pepper flakes. Keeps in the fridge for up to a week.
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Recipes and calorie estimates are general information, not personalised nutrition advice.