- 2 TB dark sesame oil
- 1 TB fresh ginger, grated or finely minced
- 1 TB garlic, grated or finely minced
- 2/3 cup mirin or broth
- 2 TB soy sauce or liquid aminos
- 1 tsp rice vinegar
- 1 TB brown sugar or raw agave syrup
- 1–2 fresh thai chilis, sliced or sriracha or red pepper flakes (optional)
- Heat the sesame oil in a small saucepan over low heat. Add the ginger and garlic into the oil and stir. Allow to soften and slightly mellow for a few minutes, but don’t allow it to brown.
- Turn the heat up to medium, then add in the mirin, soy sauce, vinegar and sugar or agave. Allow the mixture to come to a very small simmer for a minute or two. If using brown sugar, allow it to dissolve completely.
- Remove it from the heat and allow it to cool. Add in the thai chilis or sriracha if you want it spicy.
- Store in a glass container for up to a week in the refrigerator.
- To thicken the sauce, dissolve 1 rounded teaspoon of cornstarch in 1 tablespoon of cold water. Place half of sauce into a small saucepan and bring to a very small simmer. Pour the cornstarch/water mixture into the sauce and stir with a rubber spatula or whisk until thick. Remove from the heat and pour over sauteed or grilled tofu.