Then you really should try Almond Butter Sauce.
This is a dish we had for dinner that I adapted from Feeding the Whole Family by Cynthia Lair.
Don't get me wrong, I love peanut sauce. But I really like the rich 'meatiness' that almond butter sauce adds to a dish. We ate it with marinaded tofu and collard greens, served over whole wheat noodles. I would also serve almond butter sauce with brown rice and stir fry vegetables - maybe even throw in some chicken!
Almond Butter Sauce
1/2 c creamy almond butter
4 t maple syrup
1/4 c soy sauce
2 T rice vinegar
1 T fresh ginger root, grated or minced
1-3 t hot pepper oil (adjust to desired spiciness)
2/3 c water
Put all ingredients into a sauce pan on low heat. Using a whisk, mix ingredients until smooth and warm. Add extra water to thin if necessary. The more you cook it, the thicker it gets, so be careful.
1 lb firm tofu, slice 1/2" thick and then into small rectangles
3 cloves garlic, sliced
1" fresh ginger root sliced 1/8" thick
1 c water
1 T rice vinegar
1 T sesame oil
1/3 c soy sauce
Place tofu and marinade in a container with a tight fitting lid into the fridge and refrigerate at least 4 hours.
Heat 2 T sesame oil in a skillet and brown tofu on both sides.