Sunday, April 14, 2013

Asian Peanut Dip

This quick recipe is a great dip for crudites. It will keep for about 2 days in the fridge in an airtight container.

  • 1/2 cup creamy peanut butter
  • 1/3 cup lite firm silken tofu
  • 3 tablespoons vegan brown sugar
  • 2 tablespoons fresh-squeezed lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 2 crushed garlic cloves
1. Combine all of the ingredients in a blender and process until smooth, scraping down the sides as needed.  Transfer to a bowl (or airtight container, if making in advance).

Use as a dip for any crudites:

Or, for "grown up" peanut butter sandwiches, try it on fresh whole wheat bread with lettuce, sliced cucumbers, and grated carrots.

Nutrition Info:
8 servings (2 tablespoons), Calories 122

Tasting Notes:
A very exciting blend of flavors, ranging from sweet to spicy to savory all in one bite. I worried the crushed red pepper would be too spicy, but actually think you could increase the amount a little. My only changes would be to decrease the soy sauce to 1 tablespoon, and add a splash more lime juice. The texture of this was perfect for spreading on sandwiches, as outlined above. For a veggie dip, I would thin it with just a touch of water. Great for dipping cucumbers and baby carrots.


The second time I made this, I went ahead and used 3/4 teaspoon crushed red pepper, for even more kick, and loved the added spiciness.

I also took the opportunity to process longer, resulting in a smoother, creamier spread:


  1. I would just like to thank you oh so very much for providing this blog for everybody. The recipes are so healthy, and inspire me to be vegan. Since I haven't seen any comments anywhere I decided to add my own. Thank you!!! :D

  2. Thanks so much! Your comment and readership means the world. Enjoy :)