New This Month

Coconut Peanut Sauce


Use this sauce to make our Marinated Tofu with Cold Peanut Noodles.

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, July 2001


  • 1/4 cup coconut milk, well shaken
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2-inch piece ginger, peeled, roughly chopped
  • 1 1/2 teaspoons brown sugar


  1. Place coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with noodles, or store in an airtight container in the refrigerator for up to 5 days.

Reviews Add a comment