No more boring dinners, this sauce will turn the “rice, fish and roasted veggies classic” into a drool worthy dinner you’ll crave. Pro tip, it makes a crowd pleasing dip for fresh rainbow rolls!
Makes 2 cups
- 1 cup peanut butter (unsalted/unsweetened)
- ¼ cup tamari
- 2 Tbsp. rice vinegar
- 2 tsp. Sriracha sauce
- 1 ½ tsp. maple syrup
- 2 tsp. toasted sesame oil
- 2 tsp. lime juice (about 1/2 a lime)
- 1-2 inch chunk ginger, skinned
- 3-4 small cloves of garlic*
- ⅔ cup water **
*Garlic amount depends on your garlic-loving preference.
**Every brand of peanut butter varies in consistency. If needed, add more water 1 Tbsp. at a time to thin.
Combine all ingredients in a blender and puree until smooth. Use immediately or store in a covered glass jar in the fridge for up to seven days. Bring to room temperature before using and add water to thin if needed. Enjoy!
Nutrition facts per Tbsp.: Calories 109; protein 4 g; fat 7 g; carbs 5 g.
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