RECIPE: Six-ingredient sauce for pretty much any dish

This is my go-to sauce that I make for salads, pasta, and stir-fries. I also use it to flavor tofu, tempeh, TVP (textured vegetable protein), and seitan. I’m telling you. I use it for pretty much any dish.

It has a bit of an Asian flare, so you’ll love this recipe if you like Asian food.

Note that this is a base recipe. Sometimes I add/subtract ingredients, but this base has proven to be very versatile and very delicious.

Processed with VSCO with f2 preset

For two servings (rough estimate, I don’t measure it):

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp agave
  • Hot sauce. IDK the amount, a lot. I just squeeze until I feel like there’s enough. Maybe a couple tablespoons? (I usually use sriracha, or gochujang for a thicker consistency)
  • 2 tbsp ground ginger
  • 2 tsp sesame oil

Mix it all together in a bowl.

Processed with VSCO with f2 preset

The basic idea is that you need some salt (soy sauce), some acidity (rice vinegar), some sugar (agave), some spice (sriracha/ginger), and some fat (sesame oil). Don’t be afraid to swap in similar ingredients already in your kitchen if you don’t have these exact ones.

Some other ingredients I add in, depending on the dish: tahini, lemon juice, sesame seeds, BBQ sauce, and garlic.

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