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Asian Peanut Sauce

4 ounce silken or soft tofu, lightly drained
3 ounce vegetable broth
1/4 cup soy sauce
3 Tbs. rice vinegar
3 Tbsp fresh lime juice
3 Tbsp dry sherry
4 Tbsp smooth peanut butter
3 garlic cloves, peeled and minced
1 Tbsp sugar (or honey) (optional)
2 Tbsp ginger root, peeled and minced
1 tsp sesame oil with chili pepper
pinch sea salt

Combine all ingredients in a blender or food processor until smooth.

This makes a great sauce for an Asian salad made from red cabbage, mung bean sprouts, grated carrots, snow peas, chopped green onions, red bell peppers and cilantro. It could also be heated and poured over sauted tofu or to marinade tofu or seitan. This sauce has many applications and only a limited imagination will limit its use.

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