The first time I visited a Thai restaurant and saw peanut sauce on the menu I turned up my nose. My only real exposure to peanut butter was big spoonfuls straight from the jar and fluffer nutter sandwiches. I couldn’t imagine peanut butter with savory flavors like soy sauce, garlic and chilies but the thing is it works. The peanut butter provides a super creamy and nutty flavor and lends itself well to a combination of sweet, salty, and pungent flavors. Ever since this first encounter I have been in love with peanut sauce.
I find that the thing with my peanut sauce is that I am always trying out new combination of ingredients. For last nights dinner I went a bit heavy on the ginger and I used Mighty Nut Powdered Peanut Butter from Peanut Butter & Co. This powdered peanut butter has all the protein, fiber and delicious taste of your standard jar of peanut butter but without all the oil. You can add it to a sauce or smoothie as I have or you can simply mix it with water to create a creamy spread.
- 3/4 Cup Mighty Nut Original Peanut Butter
- 1/4 Cup Reduced Sodium Soy Sauce
- 1 Tablespoon Vegetarian Fish Sauce or Tamari
- 1" Grated Ginger
- 1 Minced Garlic Clove
- 2 Tablespoons Maple Syrup
- 1/2 Cup Water
- 1 Tablespoons Lime Juice
- Dash of Chili Flakes - to your liking
- Put everything into the blender and blend until smooth! Adjust seasonings to your liking.
One of my favorite things to combine peanut sauce with is broccoli and tofu but since my tofu expired almost a month ago I decided to swap meaty button mushrooms for the tofu. I simply sauteed up onions, mushrooms and broccoli and tossed with a bit of the ginger peanut sauce. The sauce thickened right up when heated creating a delicious, creamy and saucy stir fry. I served it up with brown rice, some shredded green cabbage for a little crunch and extra sauce on the side. This sauce would also be great tossed with some soba noodles or as the sauce for a kale salad. Enjoy!
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Disclosure: This post is sponsored by Fit Approach and Mighty Nut. I was provided with product, as well as compensation, for this post, but all thoughts, recipes and opinions are 100% my own.