Ingredients:
- 3 Tbl. soy sauce
- 3 Tbl. brown sugar
- 3 Tbl. nut butter (peanut or whatever)
- 1-2 Tbl. apple cider vinegar
- 1 Tbl. dried onions
- 1 tsp. minced garlic
- 1/2 tsp. ginger
- 1/4 tsp or more depending on taste – cayenne
Directions:
Combine all in a nonstick saucepan over medium heat stirring often until heated through and has even consistency. It may thicken quickly. Dilute with water as needed. Keeps well and makes a wonderful veggie dip when chilled. Good to serve over stir fry and rice.
Comments:
From Tom Maley – a good guy. I also recommend using Braggs instead of soy sauce, substitute the brown sugar with real maple syrup. Add some Arthur Waynes Rooster sauce or sriracha sauce… so many ways to play with this good stuff. In fact – check out this recipe treasure trove! http://www.ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu/