At first I was nervous about giving away this perfect recipe. But after returning home from Oregon I quickly learned that the perfection lies not only in the quantity, but also the quality of the ingredients (and chef). I couldn't recreate the magic! But, maybe you can:
1 quart H2O
2.5 cups (appx) PB
7 T tamari
2 T red wine vinegar
8-10 cloves garlic (in a press or finely minced)
1 inch? a packed 1/8 cup freshly grated ginger
Heat the water, add PB, stir to completely dissolve. The sauce will thicken as it cools, so depending on the desired consistency, you may want to add more or less PB. Add rest of ingredients, stir well, taste. Salty enough? gingery enough? Adjust to taste.
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