Officially obsessed with Deborah Madison's peanut sauce from her tofu book. This, spooned over slices of pan-fried tofu, is what I will live on should I give up dairy for good. Enough for 6.
Dump 1/2 a cup of peanut butter (the crushed, natural kind) into the bowl of a food processor. Add a clove of garlic, minced to a paste, and 2 tablespoons each of shoyu, grated palm sugar and black vinegar. (Less) brown sugar for palm; balsamic vinegar for black. Puree. Pour 1/2 cup of hot water - slowly - down the feed chute. Chopped chilli when you want heat. Chopped coriander if you've got it.
Though I've not tried to make this by hand, I'm currently reading Edna Lewis, and she makes a strong case for making everything from scratch. So long as you beat everything together well, adding the hot water in a slow, steady stream, I reckon this would work, especially if you whisk frantically at the end.
(Cindy's soy bombs would be unreal dipped in a thinned (more water) version)