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Pdf2 tbsp chunky, deep roast peanut butter
1 tbsp gochujang paste
1 tbsp soy sauce
2 tbsp lime juice
1 tbsp crispy chilli oil (like Lao Gan Ma, or my delicious garlicky homemade version)
2 tbsp water
Mix everything together and pour over tofu, tempeh, salad and more. Use it as a dip for dumplings or spring rolls. Spread it inside a baguette next time you make banh mi! It’s really quite wonderful.