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A spicy dipping sauce for grilled tofu, portobello mushrooms or eggplant.
1. Slice bottom 6 inches of lemongrass, discard remainder. Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water. Process until smooth.
2. Place medium skillet over medium heat until hot. Add oil, swirling to coat sides. Add spice mixture, and cook, stirring often, until fragrant, 6 to 8 minutes.
3. Add 1 cup water, peanuts, brown sugar, chili sauce and soy sauce; stir until blended. Bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, 5 minutes.
- Calories 98
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 169 mg
- Sugar Content 0 g