Asian Ginger Sauce*




A versatile sauce shown here with 'The Best Tofu You Ever Had.' It's thickened with corn starch, (which can be adjusted or omitted). 


2 TBSP low-sodium soy sauce

1 TBSP rice vinegar

1 tablespoon rice wine or Mirin

1 tablespoon agave nectar

1 teaspoon crushed garlic

1 teaspoon grated fresh ginger

½ teaspoon crushed red pepper

1 TBSP cornstarch

Several TBSP water


Combine all ingredients in a saucepan and whisk until smooth. Bring to a boil while stirring and cook and stir until thickened. The sauce will thicken into a jelly-like consistency. Adjust the water to desired consistency.



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published this page in Spreads and Dips 2013-09-08 08:04:59 -0400