Tofu stretches the peanut butter in this spicy dip, reducing kilojoules and giving it a velvety consistency. Serve with crudités, as a spread or as a dressing for an Asian noodle salad.
Patsy Jamieson, Diane Temple
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½ cup crunchy peanut butter
80g silken tofu
2 tablespoons firmly packed soft brown sugar
2 tablespoons reduced-salt soy sauce
1½ tablespoons lime juice
½ teaspoon chilli flakes
2 garlic cloves, crushed
Directions Prep:10min › Ready in:10min
Place all of the ingredients in a food processor and process until smooth and creamy, stopping once or twice to scrape down the sides of the bowl. The dip will keep, covered, in the refrigerator for up to 2 days.