Went searching for a recipe to try to make this gluten-free for a friend... and ended up with a lower-carb version for me! This version is significantly different than the one I started with (which tasted NOTHING like the hoisin I know and love)... so no citation for them!
1 T. soy sauce or tamari (if making gluten-free)
2 T. creamy peanut butter*
1 T. molasses (20 g)
1 T. Splenda (or more molasses, brown sugar, honey...)
1 t. rice or white vinegar
1/8 t. onion powder
1/8 t. garlic powder
1/4 t. Chinese 5-spice powder
1/4-1/2 t. Sriracha (the 1/2 t. end is spicier than any hoisin you'd buy... but I like the little extra sumthin'.)
Whisk it all together.
*The original recipe I found suggested black bean paste OR peanut butter. Unfortunately the two closest things I had (black-bean garlic sauce and spicy bean sauce) both had gluten in them. If I wasn't concerned about gluten, I think the spicy bean sauce (Tung Chun brand) would make a decent stand-in for hoisin on its own... or with the extra fuss of this recipe be closer to hoisin.
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I really like eating this as a sauce/dressing for Shrimp Salad/Wraps
