1 can (5.5 oz/160 ml) coconut milk

1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) peanut butter

2 tbsp (30 ml) hoisin sauce

1 tbsp (15 ml) soy sauce

1 tsp (5 ml) sambal oelek

1 tsp cornstarch

1 clove garlic, chopped

In a small saucepan, combine all the ingredients.

Bring to a boil while stirring with a whisk. Let simmer for about 2 minutes or until the sauce thickens slightly. Set aside.

The peanut sauce will keep for about 1 week in the refrigerator. Delicious with Crunchy Tofu Rolls (see recipe), dumplings or pork.

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