Adapted from The China Study Quick and Easy Cookbook, by Del Sroufe

The ginger and cayenne give this sauce a flavorful kick, and it takes only 5 minutes to make. The original recipe calls for full fat peanut butter, so I can only eat it on occasion. But by making it with peanut butter powder instead, which has much of the fat removed, I can eat this sauce as often as I want. 

Yield: 1 cup

Ingredients

½ cup peanut butter powder

¼ cup water, more as needed

¼ cup low-sodium tamari 

2 Tbsp rice vinegar 

¼ cup maple syrup, or Two-Minute Date Paste (see recipe) 

¾ tsp ground ginger

¼ tsp cayenne pepper (optional)

How to Make It

1. Combine all ingredients in a bowl and whisk well to combine. 
2. Store refrigerated in an airtight container for up to 7 days.