Easy Peanut Sauce
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.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- peanut butter ½ cup (creamy or crunchy)*
- low-sodium tamari or soy sauce 2 tbsp
- ginger, finely grated ½ tbsp
- garlic, finely minced 2 cloves
- maple syrup ½ tbsp
- rice vinegar tbsp
- red pepper flakes (optional) ½ tsp
- filtered water 2–4 tbsp
Instructions
- 1
First, add all the ingredients, except for the water, to a medium bowl and mix until well-incorporated.
- 2
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.
- 3
Once it has a good consistency, let it sit for at least 5 minutes before serving to allow the flavors to combine.
- 4
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.