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4 garlic cloves, peeled
2 inches fresh ginger peeled
1/4 C tahini paste
1/2 C smooth peanut butter
6 T tamari or soy sauce
1/4 C rice vinegar
2 T sesame oil
2 T agave syrup
1 tsp red pepper flakes
In a food processor, mince the garlic and ginger. Add the tahini and peanut butter and pulse to mix well. Scrape down the sides as needed. Add the tamari, vinegar, oil, and agave syrup and pepper flakes and process until smooth. Transfer to a bowl and cover, and refrigerate for up to two weeks.
Makes about 1 1/2 cups. This sauce is great for stir-fries, on noodles, rice, lettuce wraps, and even thinned to make a salad dressing. It is also great on chicken satay. It is a fairly strong, garlicy, spicy thick sauce.
The original recipe calls to 1/2 C tahini paste and 1/4 C peanut butter but we prefer it reversed as I have in the recipe above. The recipe is modified from Big Vegan by Robin Asbell.