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WFPB Basic Asian sauces

Whip up a WFPB sauce in minutes. Add the corn starch and simmer over low heat to thicken and make a sumptuous, sticky glaze. Teriyaki takes on a bitter taste if it is over heated so keep it at a low simmer while it reduces.
When using it in the oven, add it the last five minutes of the cooking process to avoid burning. This is a versatile basic for several incredible sauces that will replace several in your kitchen.
Teriyaki: Add maple syrup to make a basic teriyaki sauce. Reduce the sauce over low heat to thicken it into a glaze.
Hoison: Turn it into a Hoisin sauce by adding a the maple syrup little umeboshi plum vinegar.
Sweet and Sour: Add 1/4 cup pineapple juice and 3 Tbsp umeboshi plum vinegar and you have a delightful sweet and sour.
Savoy Peanut sauce: Melt butter and try it in the basic sauce. I use this all the time in my Udon noodle salad recipe.
Basic Fish Sauce: Whir together the basic sauce and nori until smooth. You can use this as a base for any of the others if you are craving that unmistakable fish sauce flavor.
Prep Time10 minutes
Cook Time15 minutes
Servings: 6
Author: Snap Pea Sheep

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.

Notes

Image of Snap pea sheep logo
This is a Snap Pea Sheep recipe.
Most condiments are too high in sodium and sugar or have artificial flavorings and colorings. Many of them are loaded with MSG or additives that we don't want. 
Make your own!  It is ridiculously easy!
Some other additions to consider. 
Roasted sesame oil. Just a few drops of this adds a pleasant complexity.
Jelly: Melt any  jelly such as orange marmalade or plum and replace the maple syrup in the teriyaki glaze recipe. Orange glazed baked cauliflower florets is pretty darn close to orange chicken!
Tahini: Replace the peanut butter with Tahini in the Peanut Savoy sauce. It is a nice replacement for people with peanut allergies. 
Daikon Radish: Finely grate daikon radish and add to the dipping sauce.
Wasabi: Add a little wasabi to the dipping sauce for a little zip.
Red pepper flakes: Goes well with any of the versions here!
Sesame seeds: Black or white. Toast them and sprinkle them on the finished food or add them in to the dipping sauce.