Oh dear, this Asian style sauce is SO good! It’s sweet and salty and ginger-garlic-y and delicious. I seriously get why Amaris wants to just drink it from the bowl. It’s just got the perfect balance of flavors and is so versatile; it can be used as a dipping sauce, stir fry sauce, or marinade! There are ways to make this sauce soy-free and nut-free as well! Lets get mixing!
The flavor of this sauce comes from perfectly balancing distinct flavors together to get that taste that makes you really wonder what kind of magic is in your food. The bulk of the sauce is formed with soy-sauce or coconut aminos, sesame oil, and peanut or almond butter (which can be left out for an equally amazing thinner sauce). freshly grated ginger and garlic add the flavor punch and apple cider vinegar just takes it out of this world.
Mix it all up and it’s really that easy!
A squeeze of lime in there takes it to the next level! Enjoy this sauce with noodles or rice, as a dip for steamed veggies or tofu, or drink it as it (just kidding!).
- 2 tbsp thick nut or seed butter (I usually use peanut or almond)
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 inch knob fresh grated ginger
- 1 clove fresh grated garlic (optional)
- ¼ lime squeezed (optional)
- Whisk all ingredients together until smooth
- Thin with hot water if desired
- If your sauce is not smoothing out, blend in a small blender