You are here

Member since April 2003

Peanut Sauce

What you need: 

1/2 cup peanut butter or almond butter (or maybe a little less)
2 tablespoon sesame oil
3 tablespoon soy sauce
3 tablespoon lemon juice or rice vinegar (juice is best)
3 tablespoon sugar
Curry powder and/or coriander
Green onions
ginger (fresh)
Cilantro leaves

What you do: 

This is one of my personal favorites. I never measure anything for this, but it always seems to come out okay, if different every time. Therefore, the amounts given are only approximate, and the last few ingredients are optional. Mix ingredients in order given.
I like to serve this over stir-fried or steamed vegies with tofu which has been cooked with rice vinegar, soy sauce, garlic, and ginger... if the veggies are very hot the sauce doesn't need to be heated. I find it loses some of its flavor if it is mixed into the veggies before serving.

Preparation Time: 
Cooking Time: 
Recipe Category: 


really good!  I added about a half cup of water to make it a little thinner.  I will definitely make it again.


This was good and easy, but I made some changes. It was too thick for me as is, so I added a good 1.5 cups of veg broth. I used 2 T's of agave instead of the sugar; I omitted the cumin, no cilantro, no green onions, and used garlic powder and ginger powder instead of fresh.I didn't measure anything really, and I used the juice of a whole lemon. I also wanted to spice it up so I used a bunch of  hot chili powder, since it was all I had.
It was really tasty and I poured it over some Thai style veggies and cubed tofu I had cooking on the stove. I mixed it all up and let it heat up for a few minutes and served it all over some brown rice. It was a really good meal, but I am in LOVE with peanut butter. It was still a bit thick so I might add even more liquid next time because I likes it saucy.


I love it! I cut the sesame oil in half and added rice milk to make it more liquid-y. Then I stir-fried with udon noodles and pre-steamed asparagus, broccoli, red pepper, and mock beef chunks.

I omitted the cilantro and ginger because i didn't have any. I also went with the lemon juice and both the coriander and curry powder.



oh my goodness, this sauce is DELICIOUS! i had bought some coconut milk to throw in with it, but, after tasting it, it totally doesn't need it. i'm so excited to eat it with stir-fried tofu and steamed broccoli on rice noodles tonight... yum!


i left out the curry powder, and i added quite a bit of liquid cause i thought it was way too thick. i added about 1/2 cup of vegetable stock, and a bit of rice milk. it is absolutely DELICIOUS!!!


I haven't tried making this yet...but I'm thinking that a blend of peanut butter and tahini would REALLY bring out a sesame flavor (the tahini would marry well with the sesame oil).....i guess that would make it less of a peanut sauce and more of a sesame sauce though.  :)
Also, what about roasted peanut oil with the peanut butter instead of sesame oil?  Loriva makes a great roasted peanut oil....really tasty!!!  :)


Left out the curry powder, onions & cilantro, partially because I didn't have any.  I had to had one cup of water to make enough sauce to coat the entire stirfry--without the water, this recipe was too thick.  Regardless of these modifications, the sauce was wonderful!


hi -- just wanted to make sure: is there really no cooking involved with this recipe?! thanks!

Log in or register to post comments