1/2 (12-ounce) package silken tofu
3 tablespoons non-dairy milk (I use soymilk or coconut milk)
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons peanut butter
2 tablespoons agave nectar (or a couple of sweetener packets)
1 teaspoon Thai garlic chili paste (or any chili sauce you like - I use Dynasty)
1 teaspoon lime juice
Blend all ingredients together in a food processor or blender. This is really good on whole wheat pasta, asian noodles, or the carrot spaghetti recipe here on vegweb. Top with chopped green onions. Yummy...Thanks Allychristine!
Nutritional InformationPer serving110 calories 8 grams of fat
Source of recipe: This was inspired by Allychristine's recipe for asian noodles with peanut butter and chilies, I just changed it around a little to make a lower fat version.