peanut dipping sauce

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

sesame oil

peanut butter

lime juice

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.

Shrimp Spring Rolls with Peanut Dipping Sauce

hoisin sauce

water

rice vinegar (Marukan Seasoned Gourmet)

peanuts (chopped, plus extra for sprinkling)

rice noodles (Thai Kitchen Thin)

shrimp (16-20 count)

rice paper wrappers (Three Ladies Brand)

boston lettuce leaves (thick stem ends removed, cut in half)

carrots

red cabbage (thinly shredded)

bean sprouts

mint leaves

cilantro leaves (lightly packed)

In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.

Transfer to a serving bowl and sprinkle with chopped peanuts.

Peanut Dipping Sauce

In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.

Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.

Immediately remove the shrimp from the water, drain and cool in the refrigerator.

Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.

Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.

Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.

Remove, shaking off excess water and lay flat on the damp cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.

Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.

Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.

Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.

Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.

Shrimp Rolls

https://www.youtube.com/watch?v=zuE08nxmTw8

Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.
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https://www.jessicagavin.com/fresh-shrimp-spring-rolls-with-peanut-dipping-sauce/

✅ INGREDIENTS:
• 1/2 cup hoisin sauce
• 1/4 cup smooth peanut butter
• 1/4 cup water
• 1 tablespoon rice vinegar
• 1 tablespoon peanuts
• 6 ounces thin rice noodles
• 10 jumbo shrimp
• 10 round rice paper wrappers
• 10 Boston lettuce leaves
• 1 cup shredded carrots
• 1 cup red cabbage
• 1 cup bean sprouts
• 20 mint leaves
• 1/2 cup cilantro leaves

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Chicken Satay with Peanut Dipping Sauce marinates in the most amazing coconut and curry sauce, before being grilled to perfection and served with a to-die-for peanut dipping sauce. You are going to love it!

Chicken Satay with Peanut Dipping Sauce

chicken breasts ((or thighs))

coconut milk

soy sauce

red curry paste

fish sauce

yellow curry powder

turmeric

garlic powder

ginger

lime juice (juice

bamboo skewers ((soaked

chili garlic sauce

lime juice ((about 2 limes))

Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.

In a mixing bowl, stir together coconut milk, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, ginger and lime juice. Stir until well combined. Add in chicken and refrigerate for a minimum of 1 hour, or up to 12 hours.

Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8&#039;&#039; gap between the pieces.

Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up and reaches an internal temperature of 165 degrees Fahrenheit, about 10 minutes. Baste with butter occasionally if desired.

Garnish with chopped cilantro and a drizzle of peanut sauce.

In a medium-sized mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. Will last for up to a week in an airtight container in the fridge.

Delicious Vietnamese-inspired dipping sauce made with hoisin sauce, peanut butter, garlic, and coconut milk. Just 10 minutes and 6 ingredients!

Vietnamese Peanut Sauce

tbsp oil

shallot (minced)

garlic

tbsp coconut milk (optional)

For topping: crushed peanuts, chopped chili

Heat the oil in a medium saucepan over medium heat. Once hot, add the minced shallots and garlic and sauté for about 2 minutes.

Next, add the hoisin sauce, peanut butter, water, and coconut milk if using. Let simmer over low-medium heat for another 2 minutes, whisking regularly to combine.

Remove from heat and let cool to room temperature. Transfer to small bowls, top with crushed peanuts and chopped chili to taste, and use as a dip for spring rolls.

This peanut dipping sauce will keep for up to 5 days in the refrigerator.

Chicken satay is an easy grilled chicken recipe that&#39;s perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!

Chicken Satay

chicken breasts

soy sauce (or tamari for gluten free)

fish sauce (or additional 1/2 tablespoon soy sauce)

lime juice (from 2 small, juicy limes)

honey

Sriracha sauce

garlic (minced)

chicken broth

fish sauce (or additional 2 teaspoons soy sauce)

lime juice (from about 1 small lime)

Chopped fresh cilantro (chopped unsalted roasted peanuts, and lime wedges,

Marinate

In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

Simmer

Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.

Grill

When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.

Serve

Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

https://content.jwplatform.com/videos/CnXXB7C2.mp4

Tender chicken satay skewers in a mouthwatering Asian marinade. Grilled to perfection and served alongside a super flavorful peanut sauce for dipping.

This fast and easy Thai peanut sauce is perfect for spring rolls, noodles, salads, or satay dipping sauce. Full of flavor, vegan, and 5 minutes start to finish!

5 Minute Thai Peanut Sauce

Tablespoons rice wine vinegar

Tablespoons chili garlic sauce

½ Tablespoons agave

⅛ tsp Thai chili pepper flakes (optional for spice)

Add all the ingredients together in a small bowl and whisk until smooth. If you want a thinner consistency, add more hot water a tablespoon at a time. Serve as a spring roll dipping sauce, peanut noodle sauce, or alongside satay.

Creamy sweet and spicy Vietnamese peanut sauce. The perfect dipping sauce for fresh spring rolls and summer rolls.

Vietnamese Peanut Dipping Sauce for Fresh Spring Rolls / Summer Rolls (Tương Chấm Gỏi Cuốn)

neutral oil

unsalted toasted peanuts (optional)

Sriracha chili sauce (optional)

https://www.youtube.com/watch?v=ZwsThWmBlH8

Peanut Sauce Recipe for Vietnamese Spring/Summer Rice Rolls

An easy Vietnamese peanut sauce that&#039;s versatile and ready in under 5 minutes! Made with smooth, creamy peanut butter, coconut milk, and fresh lime juice. Perfect for dipping spring rolls!

lite coconut milk

½ Tablespoon hoisin sauce

peanuts

Tablespoon chili garlic sauce

Combine all the ingredients (except for the chopped peanuts) in a medium size bowl and mix it together until the peanut sauce is smooth and creamy. Depending on how thick your peanut butter is, you may need to add more coconut milk or water to get the desired consistency.

Garnish with chopped peanuts and chili garlic sauce if desired. Makes about ¾ cup of sauce.

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think. 

Vietnamese Summer Rolls with Chicken

rice vermicelli noodles

(8.5 inch) rice wrappers

cucumber, julienned

carrot, julienned

basil

cup chicken breast, cooked

tablespoons hoisin sauce (or black bean sauce)

tablespoon peanut butter

tablespoon water

tablespoon fresh lime juice

tablespoon honey (or granulated sugar)

tablespoon roasted peanuts, chopped

Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.

Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.

Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken. 

Roll the wrapper up tightly from the bottom but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.

Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

Make the peanut sauce:

https://www.youtube.com/watch?v=t8KyYdu2In8

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack is loaded with lemongrass chicken, vermicelli noodles, fresh vegetables and herbs, and served with a flavorful peanut dipping sauce made from scratch. The best part? These salad rolls take less than 20 minutes to make and are a lot easier to make than you think. They are the perfect summer dish, especially on busy weeknights.

FULL RECIPE: https://www.aheadofthyme.com/vietnamese-summer-rolls-with-chicken/

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#vietnamesesummerrolls #summerrolls #saladrolls #freshspringrolls

Code: QO5KYDKQUEXUFMK5

Made with pantry staples like peanut butter, soy sauce, brown sugar, and ginger, creamy peanut dipping sauce has so many uses. It’s great for dipping vegetables or spring rolls, serving over noodles, or dipping your favorite grilled meats like chicken satay.To adjust the servings in this recipe, click on the number next to servings.

Creamy Peanut Dipping Sauce

Creamy Peanut Butter

Water ((see note))

Tablespoons Soy Sauce

Tablespoon Rice Vinegar ((sub lime juice))

Tablespoon Brown Sugar ((sub sweetener of choice

Toasted Sesame Oil

Sriracha or Chili-Garlic Sauce ((optional))

Fresh Ginger

Heat peanut butter and water in a small saucepan over medium heat until melted and evenly combined.

Remove from heat and whisk in soy sauce, rice vinegar, brown sugar, toasted sesame oil, Sriracha, and ginger.

Taste sauce and add more sweetener or hot sauce, to taste.

Let cool slightly before serving.

Peanut sauce can be refrigerated for up to 3 weeks. Bring it to room temperature before serving.

These healthy vegetable summer rolls with a peanut dipping sauce can be turned into a refreshing snack, light meal, or even a beautiful party appetizer. Summer rolls are a fun way to eat what is otherwise basically a salad, and of course, the peanut sauce is the star of the show. 

Healthy Vegetable Summer Rolls with Peanut Dipping Sauce

Vietnamese spring roll wrappers

baby butter lettuce

purple cabbage

red bell pepper, julienned

cucumber,

mint

coconut aminos

½ teaspoon pure sesame oil

lime, juiced

To make the dipping sauce, combine all of the ingredients in a small bowl and whisk to combine, saving the water for last. You may need to add more water if you would like a thinner consistency (it will thicken up once chilled).

To make the rolls, fill a square baking dish with warm water. Soak one rice paper sheet in the water for about 15 seconds, until beginning to soften, but not gummy. Place the sheet on a wood cutting board or surface, leaving the end hanging over the board. Add the fillings of your choice, being careful not to overstuff, leaving ½” space between the edge of the sheet and the fillings. I recommend placing 2 to 3 baby butter lettuce leaves down first, then layer in this order: cucumber, bell pepper, shredded carrots, shredded cabbage, green onion, basil and mint leaves. Fold in the sides and roll the rice paper and the fillings as you would a burrito, making sure the ingredients are tightly packed as you roll. Move it to the side and soak a second rice paper sheet. Repeat the rolling process to secure the fillings and reinforce the first rice paper sheet.

Repeat this process until all of the fillings have been used and the number of desired rolls has been reached. Cut the rolls in half with a dry, clean knife and serve with the peanut dipping sauce.

This is a very good option for a healthy diet. At the moment I am trying to monitor my health across the board and have even started treating stress with a gelato strain. And <a href="https://westcoastsupply.cc/product/gelato/" rel="nofollow ugc">here is a description</a> of a natural product that will help you effectively relieve stress and anxiety. Personally, I like the pleasant combination of flavors of this strain and a light citrus note.

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a creamy peanut sauce.

Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)

shrimp

pork

rice vermicelli

Assortment of vegetables and herb (lettuce, bean sprouts, sorrel, perilla, garlic chives, mint, etc.)

Vietnamese peanut dipping sauce

12-oz dried rice paper

Vietnamese Pork and Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

Use up the dribs and drabs leftover in your peanut butter jar for this amazing peanut satay sauce. 

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The most viewed peanut dipping sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Peanut Tofu Stir Fry

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The most viewed peanut dipping sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine