Peanut Sauce

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This is one of the most versatile sauces: it can be mixed with noodles and served cold, atop fried tofu, or over Chinese eggplant (our preferred method.) Make it several hours in advance of serving for best taste. As with most sauces that contain garlic, it tastes even better the next day for extra garlic zing. Oh, and it's as easy as putting the ingredients into a bowl.

This is a modified version of a recipe from the Moosewood Cookbook, of the famed Moosewood Restaurant in Ithaca, NY so thanks to Mollie Katzen!

Peanut Sauce
* ½ cup peanut butter (we like the non-hydrogenated kind; so will your arteries)
* ½ cup hot water
* 2 tablespoons soy sauce
* 3 cloves garlic, minced
* 1 tsp vinegar (any kind: cider, rice, plain old acetic acid)
* cayenne powder, to taste

  1. Place ingredients into a bowl.
  2. Whisk together and enjoy!

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