Curtis & Paula Eakins

(TDYC250007)

“Asian Cuisine”

Step 1
In a saucepan over medium heat add pineapple juice and water. Slowly stir in creamy peanut butter. Using a whisk, stir mixture until smooth.
Step 2
Add in the maple syrup, rice vinegar, minced garlic, soy sauce and lemon juice; simmer for 2 minutes. Adjust to taste then pour into serving bowl to serve with Fresh Spring Rolls with Tofu.

Note: Store in an airtight container in the fridge until ready to use. It will get thicker while it cools. Garnish with roasted peanut crushed.