Hot peanut sauce

This sauce is GLORIOUS over steamed fresh veggies (we do broccoli, carrots, red cabbage, sometimes cauliflower), served with seared tofu and brown rice. I sometimes do this with a big handful of raw spinach as the foundation of the bowl. 

• 1 cup creamy peanut butter
• 1 cup water
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 3 tablespoons tamari
• 4 cloves garlic, crushed
• 2 tsps ginger purée
• 1 (or more) tablespoons sriracha

Combine in a blender, and then heat in a saucepan, stirring frequently, until very hot.
We fry the tofu in slabs in a little oil, and then cut it into bite sized chunks. We then pour the sauce over rice, steamed veggies and baby spinach.