The other night I made summer rolls– neat (or not-so-neat!) packages of cilantro, basil, carrots, green onions, radishes, cucumber and tofu wrapped in softened rice paper. I had hoped to serve leftovers the next day for lunch, but there were none! Thought I’d pass along the recipe for the Thai-inspired dipping sauce. It comes together quickly, and my kids think it is the best they’ve had (take-out included!). Enjoy!
¾ c. all-natural peanut butter, preferably smooth
½ c. pineapple juice
3 T. tamari sauce
3 T. brown sugar
1 clove garlic
1 4” piece of ginger, peeled
1 tsp. dark sesame oil
½ – 1 T. crushed red pepper flakes
Stir together peanut butter and pineapple juice in a small saucepan over low heat. Add tamari and brown sugar. Use a microplane or fine grater set over (or into) the pan to mince in the garlic, scraping the garlic and juice off the back of the grater and into the pot. Do the same with the ginger, discarding any of the fibrous interior that won‘t mince. Stir in sesame oil and red pepper flakes. Cook over low heat until sugar is completely dissolved and mixture darkens slightly, stirring, being careful not to burn. Serve warm.