I made a tofu vegetable stir fry with sticky butter rice for a client today. I wrote out “peanut chili sauce for drizzling” in the menu and figured I’d figure the rest out on a whim (this tends to be a trend). I was quite pleased with how it turned out and realized, this can be put on anything! Fries? You betcha! Chicken? Absolutely! Fruit? …Eh, there have been weirder things.
So brace yourselves, sauce-lovers, because this has a bold flavor and even greater kick of spice.
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Sesame Chili Peanut Sauce
3/4 cup creamy peanut butter
1/4 cup lite soy sauce
1 tbsp toasted sesame oil
1 clove garlic, minced
3 tbsp chili or sriracha sauce (start with less if you don’t fancy much spice)
1 cup water or coconut milk if you want it richer
1 tsp sesame seeds, garnish
In a small sauce pan over medium heat, add the peanut butter and soy sauce. Stir, or better yet whisk frequently until it becomes a paste. Add the remaining ingredients and continue to stir frequently until the sauce is smooth and thick. Refrigerate and serve over whatever you desire.