Spicy Peanut Sauce

Peel and mince the shallot finely to release its aromatic oils and ensure even distribution throughout the sauce.

Combine the peanut butter, coconut milk, and silken tofu in a blender or food processor until smooth and creamy, about 1-2 minutes.

Heat a small saucepan over medium heat and add the Thai red curry paste, stirring constantly for 30 seconds to bloom the spices and deepen their flavor.

Pour the blended peanut mixture into the saucepan with the curry paste and stir thoroughly to combine evenly.

Add the minced shallot, white miso, and tamari soy sauce to the pan, stirring constantly to incorporate all ingredients.

Stir in the lime juice and granulated sugar, adjusting the balance of sour, salty, and sweet to taste preference.

Simmer the sauce over medium-low heat for 3-5 minutes, stirring occasionally, until it reaches desired consistency and flavors meld together.

Transfer the finished sauce to a serving bowl and cool slightly before serving alongside Thai dishes, spring rolls, or satay.