Finely chop the ginger and garlic. I like to add them to a food processor (to do the chopping for me) but you can do this by hand as well as using a cheese grater (for the ginger) and a garlic press for the garlic. If using a food processor, simply add the ginger and the garlic (outer paper removed) to the food processor with the S blade. Then blend until small pieces have formed.
Option to mix the peanut sauce by hand or add it all to a food processor. Either way, add all the peanut sauce ingredients to a bowl/food processor and mix until smooth. Depending on if you want it thick or thin, add 2 tbsp of water at a time until your desired thickness has formed.
Store peanut sauce in a container in the fridge for a week. It is great on a tofu bowl, for lettuce/salad wraps, or in a stirfry.