Discover the secret to elevating your meals with our awesome sauce, a versatile blend that combines sweetness, saltiness, umami, and a hint of smokiness. Perfect for drizzling over noodles, soups, or marinating tofu, this recipe is a must-try for any vegan kitchen.
Discover the versatility of our awesome sauce, a recipe that’s as simple as it is transformative. With a balance of sweetness, saltiness, umami, and a hint of smokiness, it’s designed to elevate nearly any dish you can think of. Whether you’re looking to add depth to soups and noodles or seeking the perfect marinade for tofu, this sauce is your go-to solution.
If you’re new to tofu, check out my guide on how to press tofu and how to cook tofu. This awesome sauce can act as a marinade or can be thickened up with a cornstarch slurry to create a flavorful drizzle for tofu. Use it in this stir-fry and omit the other sauce for a spicy twist. Use it as a dip for these crispy tofu cutlets, and drizzle it into vegan ramen for a touch of heat.
Making this recipe is a breeze, requiring only a handful of ingredients and a few minutes of your time. It’s the kind of recipe that allows for variations that suit your taste with ingredients you likely already have in your refrigerator and pantry. Make a batch large enough for the week, and you’ll find yourself reaching for it again and again, adding a flavorful touch to meals with minimal effort.
Why You’ll Love This Recipe
Discover the charm of our awesome sauce, a versatile condiment that enhances any dish with its balanced flavors. Whether you’re dressing a salad, marinating tofu, or adding a zesty touch to noodles, this sauce is a game-changer in the kitchen. Here’s why you’ll love it:
- Effortless to Make: Whip up this sauce in just 15 minutes, making it a quick solution for elevating weeknight dinners.
- Versatile Use: Perfect as a marinade, a glaze, or a drizzle, it’s your go-to for a variety of dishes.
- Customizable Heat: Adjust the spiciness to your liking with optional Thai chilis or a milder alternative, ensuring it caters to everyone’s taste.
- Made with Easy-To-Find Ingredients: Featuring easy-to-find ingredients, this spicy recipe isn’t only easy to make, it’s ingredients are easy to source!
- Long Shelf Life: Store it in the fridge for up to a week, allowing you to savor its flavors meal after meal.
Key Ingredients
Let’s go over the ingredients in this awesome sauce, highlighting what makes this blend not just flavorful but a staple for any kitchen.
Toasted Sesame Oil: This oil sets the foundational flavor with its rich, nutty aroma. It adds a depth and a subtle hint of toasty warmth.
Fresh Ginger: Ginger brings a vibrant, spicy kick that cuts through the richness. It offers a fresh and slightly zesty note that brightens the overall taste.
Garlic: Essential for its pungent, earthy flavor, garlic adds complexity and a robust base. This ensures the sauce has a memorable punch.
Mirin or Vegetable Broth: Mirin, a sweet Japanese rice wine, contributes a mild sweetness and tang. This helps create a beautifully balanced profile. Alternatively, vegetable broth can be used for a less sweet, savory depth, catering to different preferences or dietary needs.
Soy Sauce: This indispensable ingredient provides the umami backbone, delivering saltiness and a rich, fermented complexity. Pick a good soy sauce to elevate for an amazing flavor!
Rice Vinegar: With its mild acidity, rice vinegar subtly cuts through the umami and sweetness. This ensures it has a refreshing edge.
Brown Sugar or Raw Agave Syrup: Either option introduces a touch of sweetness that rounds out the flavors. It balances the saltiness and acidity with its caramel notes (brown sugar) or neutral sweetness (agave).
Thai Chilis or Red Pepper Flakes (optional): For those who enjoy a bit of heat, Thai chilis adds a fiery dimension. Red pepper flakes offer a more controlled, evenly distributed warmth, allowing customization to your heat preference. If you just want a dab of heat, add a little sriracha!
Together, these ingredients meld into an awesome sauce that’s remarkably versatile. It proves that simplicity, when done right, leads to the most flavorful outcomes.
How To Make This Awesome Sauce
Follow these easy steps and you’re on your way to making this amazing awesome condiment.
- Start with Sesame Oil: Heat the sesame oil in a small saucepan on low. This gently infuses the oil with flavor without overheating.
- Infuse with Ginger and Garlic: Add ginger and garlic to the oil, stirring to combine. Let them soften and do not let them brown or the sauce will become bitter.
- Add Liquids and Sweetener: Increase the heat to medium and pour in the mirin (or broth), soy sauce, rice vinegar, and your choice of sweetener. Simmer briefly until the sweetener dissolves.
- Cool Down and Add Heat (Optional): Remove from the heat, and let it cool down. For a spicy kick, mix in Thai chilis or sriracha.
- Refrigerate: Transfer the sauce to a glass container and refrigerate. This stays fresh for about a week in the refrigerator.
Optional Thickening: For a thicker sauce, mix cornstarch with cold water, combine with half the sauce, and simmer until thickened. This is perfect as a finishing glaze for tofu, soy curls, tempeh, and any dish that loves a kick of heat with Southeast Asian flavors.
Ways To Use This Awesome Sauce
I love the flavor combination so much that I found myself throwing together slight variations of it week after week to drizzle over soup or noodles or to marinate tofu in. Although whipping this up is quick and easy, there’s no reason it can’t be made in a larger batch, and then used throughout the week as needed. It has an array of uses, including:
- Tofu Transformation: Marinate blocks of pressed tofu in awesome sauce before baking or grilling for a savory, umami-packed main dish.
- Veggie Bowl Booster: Drizzle over roasted vegetable bowls, featuring sweet potatoes, Brussels sprouts, and quinoa for an instant flavor upgrade.
- Noodle Nirvana: Toss with rice noodles, fresh veggies, and crispy tofu for a quick and flavorful stir-fry or cold salad.
- Vegan Sushi Secret: Use as a dipping sauce or glaze for vegan sushi rolls, adding depth to fillings like avocado, cucumber, and tempura sweet potato.
- Buddha Bowl Bliss: Elevate your Buddha bowls by mixing the sauce into your grain base or drizzling over the top for a tangy finish.
- Grilled Goodness: Brush over grilled vegetables or vegan kebabs as they cook for a caramelized, smoky flavor.
- Dip Delight: Serve as a side dip for spring rolls, dumplings, or tempura veggies for a touch of sweetness and heat.
FAQs
Awesome sauce is made from a balanced blend of dark sesame oil, fresh ginger, garlic, mirin, soy sauce, rice vinegar. Brown sugar or raw agave syrup are added for a touch of sweetness. Optional Thai chilis or red pepper flakes can be added for those who prefer a spicy kick. This combination of ingredients creates a versatile, savory condiment that’s perfect for a wide range of vegan dishes.
Awesome Sauce can be stored in a glass container in the refrigerator for up to a week. Its flavors meld and deepen over time, making it even more delicious after a day or two.
Yes, awesome sauce is completely vegan. It’s made with plant-based ingredients, making it a perfect addition to any vegan meal for an extra layer of flavor.
If you’re looking to make awesome sauce gluten-free, you can substitute the soy sauce with tamari. This alternative provides a similar umami flavor profile, keeping the it both vegan and gluten-free.
Get This Recipe In Your Inbox
Share your email, and we’ll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!
Awesome Sauce
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This awesome sauce recipe is a versatile blend of dark sesame oil, fresh ginger, and garlic, enhanced with the sweetness of mirin and the depth of soy sauce. It’s an easy-to-make, flavorful addition to a wide range of dishes, from marinades to glazes. Ideal for those looking to add a quick and delicious boost to their meals, this sauce is a nice condiment to have on hand!
Ingredients
- 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 tamari
- 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)
Instructions
- 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.
Notes
- Storage Note: For optimal freshness, store the awesome sauce in a tightly sealed glass container in the refrigerator. It will keep well for up to a week, allowing the flavors to meld beautifully over time. If you notice any separation, simply give it a good stir before using it.
- Spice Level Adjustment: The beauty of this awesome sauce lies in its adaptability, especially when it comes to heat. Feel free to adjust the amount of Thai chilis or red pepper flakes to suit your taste. If you’re sensitive to spice, start with a small amount and add more as desired, or just add a squirt of sriracha.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce, Condiment
- Method: Sautéed
- Cuisine: Asian
This post was last updated on July 10, 2024.
Dave Rouse says
I’ve made this often over a few years. I always double the Awesome Sauce recipe bc it tastes so good!
Chili Pepper says
Beautiful photos
Anonymous says
If you don't have chilies around you're using siracha how much would you put in?
erinwyso says
It really depends on your opinion about heat! If you don't like much, start with 1 teaspoon and add more as needed. I hope you enjoy!
Marisa Houser says
This sauce was delicious! It will now be a staple in my fridge 🙂
erinwyso says
So happy you like, Marisa!! : )
Anonymous says
Hi – Can you recommend a specific mirin?
erinwyso says
I use aji-mirin, Not great (contains corn syrup), but it's the only kind I can find.
Mary "Mickey" McCormick says
How long does this sauce last? Shelf life, I mean.
erinwyso says
Mary, I've kept this sauce in the fridge for up to a week with no issues.
racheyalex says
This sauce was great over steamed broccoli and edamame beans! I added a tbsp of peanut butter with the cornstarch and water. Licked my plate clean after both helpings 😉 Now I'm looking forward to the other half of this sauce that I reserved, and all the delicious possibilities!
erinwyso says
so happy you enjoyed, racheylex … the addition of pb sounds awesome — I will have to try that out!
Carole says
Lovely work! Would you be happy to link it in to the current Food on Friday which is all about sauces? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers
Bill (Already Living) says
What kind of green-stem vegetable is that in the first photograph?
Are those spring onions?
erinwyso says
They are flowering chives. I love them for their crunch and spicy flavor, but they also look really pretty in photographs, I think!
christine says
must make some of this, sounds really useful:)
Angry Asian says
delightful! i made soba noodles today and had no sauce to put on top, plain soy sauce just didn't cut it for me.
Sheila Tajima says
I am definitely going to try this! Just had to write to give you kudos for exceptionally awesome images today.
erinwyso says
Thank you, Sheila — I hope you enjoy! : )
Sandy Smith says
I agree… STUNNING!