Peanut Sauce Quest

I may have just stumbled upon the end of my quest for The Perfect Peanut Sauce. For several years now I have been wandering through the archives of endless food blogs and recipe books, searching for that elusive mixture of reasonable health/nutrition and restaurant taste. Each time I find something that seems so promising, something falls flat when I actually make it. Generally, it's the sesame oil. I love the idea of it, but I hate the taste every time. Not like my dislike of vegetables, where it's more of the same mentality that makes me freak out over microscopic spiders than actual distate. I strongly dislike the taste of sesame oil. Some are too sweet (I honestly didn't think there was such a thing until I finally tasted it), others too bland, some just plain weird tasting. Every blogger insists that it is The Peanut Sauce For All Eternity, so feel free to take my recipe in stride. But, here it is, in its current form. I want to transition it a little healthier, using natural peanut butter or maybe even PB2, and then cutting down a little on the agave. But for now, here it is:

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.