My wife is allergic to peanuts, which sometimes puts a damper on my Thai cravings. So, when I set out to make tofu satay, I decided to make a tahini based 'peanut' sauce. This sauce turned out to be a winner for sure. It was an amazing dipping sauce for tofu. Then, I took the leftovers, added a little water and used the rest for salad dressing. Since then, I've made two more batches for salads and we just can't get enough.
Thai No-Peanut Sauce
1/2 cup tahini (preferrably roasted)
1/4 cup fresh lime juice
3 tbs golden mountain sauce (or soy sauce)
4 cloves garlic, minced
1 tbs ginger, minced
1 tbs red curry paste (I use Thai Kitchen)
1/4 cup water (1/2 cups for salad dressing)
1 tbs agave syrup
Add all ingredients to a blender or food processor. Blend until smooth. Makes about 1 1/4 cups.
10 servings: 87 cal (6g fat, 4g carbs, 3g protein)
Infused agave syrup
2 weeks ago
