I made more wraps this week, this time with a tasty gluten-free peanut sauce. The filling was simple: one (16oz?) block of tofu, 5-6 medium carrots, and a small bunch of tatsoi, all diced and sliced in small, bite-sized pieces. I mixed all that up in a bowl, and poured the peanut sauce over it, which was loosely based on an epicurious.com recipe. Here’s my version:
gluten-free peanut sauce
serves 4
2 Tbsp peanut butter (I used plain crunchy – just peanuts! no salt, sugar, or extra oil)
1 Tbsp gluten-free soy sauce or tamari
1 Tbsp apple cider vinegar (calls for rice vinegar, but I was out)
Sriracha or other hot chili sauce to taste (start with 1 tsp if you’re not a spicy fan; 2-3 tsps if you are)
up to ¼ c. water
Combine the first four ingredients in a bowl and stir to blend. Taste for desired spiciness; add more sriracha if needed. Add one tablespoon of water and stir, repeating until peanut sauce reaches desired consistency. Use as a dip for satay, or over chopped raw veggies for tasty cabbage wraps!
