I LOVE THIS SAUCE. It's super versatile, tangy, sweet & spicy. In addition to using this sauce in the QueerlyRooted Vegan Cauliflower Sesame Chick'n recipe, I love using it to jazz up veggies & rice, glaze salmon & tofu or sauce up some potstickers or gyoza. The options are endless!
Ingredients:
1.5 tbsp sesame oil
1 tbsp minced garlic
1 tbsp thai garlic chili paste/sauce (adjust for spice preference)
1 tbsp mirin
1 tbsp rice vinegar (dry white wine can be substituted)
1 tbsp honey
2 tbsp ketchup
3 tbsp soy sauce, tamari ( gluten free soy sauce), or liquid aminos (soy free)
1 tsp dry ginger powder
1 tbsp coconut sugar ( definitely recommended as it adds a depth to the sweetness but can be subbed with more honey or another preferred sweetener)
Instructions:
In a sauce pan, combine all ingredients over medium heat. Bring to a low boil & let simmer for 5 mins. Reduce to low heat for another 5-7mins to reduce & thicken. Stir often to avoid burning the sugar. Remove from heat and let cool for added thickening.
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