This spicy, umami-filled recipe is a great dipping sauce for our Spicy, Crispy Tofu Rice Paper Wraps. But it also makes a really nice marinade and salad dressing. Honestly, you can just eat it from a jar with a spoon, it’s that damn good!
- 1/4 cup mayo
- 1/4 cup smooth PB
- 3 tbsp srirarcha
- 2-3 tbsp soy sauce
- 2 tbsp rice wine vinegar or apple cider vinegar
- 1-2 tsp honey
- 2 cloves garlic
- Water, to thin if needed
- Blend all ingredients in a blender or food processor until smooth.
- Taste and adjust spice level to your liking.
- Transfer to a jar and store in the fridge for up to 10 days.