Zingy yet sweet Garlic Ginger Sauce is super versatile and goes well on practically any Asian-inspired dish. It can be mixed into a wholesome veggie stir-fry, poured over noodles with tofu, or added as a sweet and spicy dressing on salads and grain bowls (just omit the arrowroot powder for cold dishes). This dressing or sauce will elevate your favorite plant-based foods no matter which way you choose to use it!
4tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbspsherry vinegar (or red wine vinegar)
1tbspgochujang (or chili paste)
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
3medium garlic cloves (minced or grated)
1tbspginger (fresh, minced or grated)
1tbsparrowroot powder (optional, see Chef’s Notes) or organic cornstarch
2tbspwater (optional, see Chef’s Notes)
Directions
1
Add all ingredients except the arrowroot powder and water to a medium bowl. Whisk until the gochujang or chili paste is dissolved.
2
If planning to heat the sauce (and use in a stir-fry), whisk in the arrowroot and water. If planning to use the sauce as a cold dressing, omit the arrowroot powder and water.
3
Store in an airtight container or mason jar until ready to use. See Chef’s Notes for ideas on how to use the sauce.
Chef's Notes
Substitutions
Instead of gochujang, use sriracha. Or, if you prefer no spice, omit altogether.
Enjoy the sauce on cold dishes
The arrowroot powder will thicken the sauce upon heating. If you prefer a thinner consistency, omit the arrowroot powder and water. You can use the sauce in this way on top of salads, grain bowls, or as a marinade for veggies, tofu, or tempeh.
Enjoy the sauce in hot dishes
If you’re going for a restaurant-style thick sauce and planning to cook the sauce with your main ingredients, then add the arrowroot powder and water, which will thicken the sauce upon heating. This is great for stir-fries.
Whole food sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container or mason jar in the refrigerator for up to 10 days.
Ingredients
4tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbspsherry vinegar (or red wine vinegar)
1tbspgochujang (or chili paste)
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
3medium garlic cloves (minced or grated)
1tbspginger (fresh, minced or grated)
1tbsparrowroot powder (optional, see Chef’s Notes) or organic cornstarch
2tbspwater (optional, see Chef’s Notes)
Directions
1
Add all ingredients except the arrowroot powder and water to a medium bowl. Whisk until the gochujang or chili paste is dissolved.
2
If planning to heat the sauce (and use in a stir-fry), whisk in the arrowroot and water. If planning to use the sauce as a cold dressing, omit the arrowroot powder and water.
3
Store in an airtight container or mason jar until ready to use. See Chef’s Notes for ideas on how to use the sauce.
