Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
This sauce is awesome, and so much better than what you can buy in the stores. It’s great to keep on hand in the fridge, and use for sautéing tofu, veggies, as a dipping sauce or to top cooked rice or grains.
- 1/4 cup gluten-free soy sauce
- 1/4 cup water
- 1/4 cup agave nectar
- 2 cloves garlic, pressed
- 1 tbsp finely minced fresh ginger
- 1/2 tsp toasted sesame oil
- Rounded 1/8 tsp xanthan gum
- Red chili flakes, optional
- Thinly sliced scallions, optional
- In a large measuring cup (or in a blender jar), combine soy sauce, water, agave garlic, ginger and sesame oil. Using a stick or immersion blender (unless you are already using a regular blender), blend until smooth. Add xanthan gum and blend well again. The xanthan gum should thicken up the sauce mixture. If necessary, add another pinch ofr xanthan gum and blend again. Be careful not to add too much xanthan gum, or sauce could develop a slimy texture.
- If desired, stir in chili flakes and a couple of spoonfuls of thinly sliced scallions. Transfer to a sealed jar and refrigerate until ready to use.
- Tip: Only add scallions if using the sauce within a day. Otherwise add the scallions once you are ready to use the sauce.
Copyright © 2009 Julie Hasson