Coconut Peanut Sauce

1 Rating

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

Martha Stewart Living, July 2001

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Recipe Summary test

Yield:

Makes about 1/2 cup

Ingredients

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

Directions

Step 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.

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Reviews

1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0