Tofu With Miso Peanut Sauce

• 1/4 cup red miso
• 2 tablespoons pomegranate molasses
• 1/4 cup smooth unsalted, unsweetened peanut butter
• 1 teaspoon grated or minced fresh ginger
• 2 tablespoons water (more to taste)
• 2 tablespoons rice vinegar
• 2 teaspoons finely chopped or grated orange zest

1. In a small bowl, whisk together all of the ingredients.
2. Thin out as desired with water.
3. Brush or spoon onto sliced tofu (cooked or uncooked).

red miso, pomegranate molasses, smooth unsalted, fresh ginger, water, rice vinegar, orange zest

Taken from cooking.nytimes.com/recipes/12652 (may not work)