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Satay Peanut Sauce

A spicy dipping sauce for grilled tofu, portobello mushrooms or eggplant.

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A spicy dipping sauce for grilled tofu, portobello mushrooms or eggplant.

Preparation

1. Slice bottom 6 inches of lemongrass, discard remainder. Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water. Process until smooth.

2. Place medium skillet over medium heat until hot. Add oil, swirling to coat sides. Add spice mixture, and cook, stirring often, until fragrant, 6 to 8 minutes.

3. Add 1 cup water, peanuts, brown sugar, chili sauce and soy sauce; stir until blended. Bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, 5 minutes.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g