A few simple ingredients can create many of the soy sauce based variations that we find in Asian recipes.
I use low sodium Tamari or Shoyu to make all of these fundamental sauces for any cuisine calling for traditional soy sauce. Traditional soy sauce in not WFPB or vegan. Most of my Japanese recipes call for at least one of these versions.
Tamari and garlic are generally paired. I use a lot of ginger so I have it in every version. Fresh, crushed ginger is a completely different. Try any or all of these variations and decide which one is your go-to sauce!
The basic sauce does not need to be cooked down. For that matter, you can use Tamari or shoyu right out of the bottle. It depends on the consistency you want.
Simmering the sauce to reduce it can thicken the sauce, especially when syrup is added. The addition of ginger, garlic and corn starch thicken it a bit and cooking it down makes an ooey gooey glaze that is quite delicious and appetizing.
There you have it, some easy condiments that are WFPB compliant and something you can use guilt free.
WFPB Basic Asian sauces
Equipment
- Sauce pan
- Whisk
- Blender (optional)
Ingredients
- 1/4 Cup Tamari or Shoyu
- 1 1/2 Tbsp Ginger purée
- 1 1/2 Tbsp Minced garlic
- 1 Tsp Corn starch
- 1/4 Cup Pure maple syrup Optional for Teriyaki Sauce
- 2 Tbsp Umeboshi Plum Vinegar Optional for Hoison or Sweet and Sour sauce
- 4 Tbsp Pineapple Juice Optional for Sweet and Sour Sauce
- 3 Tbsp Peanut butter Optional for Savoy sauce
- 1/2 Sheet Nori Optional for fish sauce
Instructions
Basic Tamari - ginger and garlic sauce
- In a small bowl, mix together the tamari, garlic and ginger. To thicken, add corn starch to a small amount of tamari and whisk to melt. Turn on medium heat until sauce begins to thicken. Remove from heat. Set aside until ready to use. May be refrigerated for several weeks.
Teriyaki Glaze
- In a small sauce pan, add corn starch to tamari and whisk to melt. Add maple syrup. Turn on medium heat until sauce begins to thicken. Stir in ginger and garlic and remove from heat.
Savoy Peanut sauce
- In a small sauce pan, melt the peanut butter in e little hot water. Add tamari and whisk to incorporate. Add ginger and garlic and remove from heat.
Hoison Sauce
- In a small sauce pan, add corn starch to tamari and whisk to melt. Add maple syrup and vinegar. Turn on medium heat until sauce begins to thicken. Stir in ginger and garlic and remove from heat.
Sweet and Sour
- Combine pineapple juice and vinegar. Add corn starch to a small amount of juice and whisk to get out the limps and make a smooth liquid. Turn on medium heat until sauce begins to thicken. Stir in tamari, ginger and garlic and remove from heat.