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Food & Drink

Spicy Peanut Sauce

spicy peanut sauce

Is there anything better than peanut sauce? That’s a trick question. Of course there is, come on. But it’s high up on the list of good things. Not as high as kittens or rainbows, but pretty high. Actually, I take that back. There’s a good chance this peanut sauce is better than rainbows. Rainbows are pretty magical, but this peanut sauce can top stir-fried veggies and tofu with noodles, or be drizzled over roasted Brussels sprouts or sautéed greens, and even used for dipping fresh veggies in as a perfect daytime snack. That’s impressive, no?

spicy peanut sauce ingredients

This sauce is pretty spicy, so if that’s not your thing, just decrease the red pepper flakes a bit.

sauteed greens and peanut sauce

Here, I sautéed some Tuscan and Russian red kales and baby bok choy and drizzled the spicy peanut sauce over it when done. Using Swiss chard is good, too.

I also love to drizzle this on roasted Brussels sprouts. Just coat the sprouts in olive oil and roast in the oven at 450° for about 15–20 minutes. For a heartier dish, you can also fry up some tempeh and mix them together and then drizzle the sauce.

This is the perfect sauce for stir-fried veggies and tofu. I like sautéing broccoli, carrots, yellow squash and baby bok choy in one pan and tofu in another so it gets crispy (or roast it in the oven with oil or a marinade I’ll share in an upcoming post). Then put them together over brown rice noodles (or any asian noodle) and top with cilantro, chopped scallions, lime and crushed peanuts. So good.

And finally, this sauce is great for dipping fresh veggies — I love broccoli and bell or spicy peppers — in as a snack. It’s a workhorse. A delicious workhorse.

peanut sauce


  • ½ cup creamy peanut butter
  • ¼ cup tamari or soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon red pepper flakes
  • 2 cloves garlic
  • 1 inch cube ginger
  • ¼–½ cup hot water or vegetable broth for more flavor


  1. Combine everything except the hot water in a food processor or blender. I use and love this one by Ninja, which I learned about through Consumer Reports, who rated it as good as a Vitamix. I’ve never used a Vitamix so I can’t say if that’s true, but at $58 versus hundreds, I’m quite happy.
  2. Blend it up and then add the hot water and blend again. I use a little under a ½ cup, but if you want it thicker use less. It’s better to build up and add more than put too much in.
  3. That’s it! It makes a good amount. I like to have some left over to use for my veggie snacking and spicy peanut sauce drizzling needs.

Let me know if you make it and what you put it on. I’m always up for more ideas on what to cover this with!

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All of the graphics and photos here are by Beth Alessi of Fates Allow unless otherwise noted. Go ahead and pin and post, but please link back to the original page and give proper credit. Thank you!