Spicy Peanut Sauce

What's the deal with broccoli lately? People kept mentioning it on twitter, and it made us hungry for broccoli with peanut sauce... so, last night we cooked up some rice noodles and vegetables in a pad thai. We always make a peanut sauce from scratch, and this is the first time I actually wrote down what I used! The stir fried vegetables and tofu are pretty standard, we sautéed chopped onion and mushroom for a few minutes, then added broccoli and tofu with some scallions, and added the cooked rice noodles with the peanut sauce. Nothing fancy there, but I'll share with you my recipe for a somewhat spicy, tangy peanut sauce that's great with pad thai or stir fry with rice.

Ingredients 
(*this goes with about 3-4 servings depending on how much water you add, so increase if you want more!*)
1/4 cup peanut butter
1 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp chili sauce (more or less depending on your desired spiciness)
1 tbsp agave
1 tsp lime juice
~4 tbsp warm water (we use the water the noodles cook in when we make it for noodles)

Preparation
Put the peanut butter and hoisin in a bowl, and then pour in everything except for the water as you stir. The peanut butter will get smoother and easier to stir. Once it's smooth and combine, add the water one tablespoon at a time until you reach the consistency you want (more water spreads it thinner for larger dishes, and doesn't detract too much from the taste, but a thick sauce is better if it's going over something like vegan chicken). For our dish, we poured it over the noodles and vegetables straight into the saucepan at the end of cooking, as pictured below.

We make this kind of thing a lot, with different vegetables. It's a great protein-filled dinner, and I would say that broccoli is best eaten with peanut sauce soaking through its florets.