With only a block of tofu, half a cucumber, a head of broccoli and a handful of mange tout to work with for lunch today, I knew a tasty sauce would be the key to bringing it all together. Plus it gave me a good opportunity to brush the dust off my spiralizer (I’m sure I’m not the only one who’s been neglecting the courgetti lately…)
This sauce comes together quickly and simply with only six ingredients. I love the nutty, spicy Asian inspired flavour and it can be used to top bowls of noodles, rice, salads or even as a marinade for meat. I used cashew butter in favour of peanut butter here, simply because it’s creamier and therefore easier to mix into a sauce which can be drizzled, but peanut butter would taste just as good.
- 1 tbsp sesame oil
- 2 tbsp cashew butter
- 2 tbsp soy sauce
- 1 tsp maple syrup
- 1 tbsp Sriracha
- 1 tsp sesame seeds (I like the black ones for added colour)
- Combine all the ingredients, mix well and drizzle over the meal of your choice. Best enjoyed straight away to ensure the sesame seeds stay crunchy.