Equal parts soy sauce, amber agave syrup (or maple syrup), and water. Add a scoop of peanut butter roughly equivalent to the combined liquids. Shake on some powdered ginger, chili powder, and garlic powder. Whisk to combine. It won't want to whisk at first (peanut butter can be fussy that way)- persevere. It will give into your demands eventually, and taste absolutely amazing.
This was good on its own, and good on quinoa and rice. It was absolute perfection, however, when sauteed onto tofu (see Emily's tofu marinade for the process, just sub in this peanut sauce). Warm, sweet and savory both, an absolute perfect compliment to the subtle flavors of the tofu.
Ladies and gentlemen, I'm in love. And I may have completed my quest.