This deeply savory sauce comes together in one small saucepan, whisking tamari, black bean paste, and honey into a glossy, well-rounded base. Rice vinegar adds brightness, toasted sesame oil brings a warm nuttiness, and Chinese five-spice powder plus garlic powder round it into something that tastes far more complex than the short ingredient list suggests. A quick cornstarch slurry is whisked in and simmered until it coats the back of a spoon, giving you that classic thick, spoonable texture perfect for glazing, dipping, or tossing into a stir-fry. A pinch of chili flakes is optional if you want a little heat at the end. It keeps well in the fridge for up to two weeks, so it's easy to have a batch ready whenever a recipe calls for that deep, sweet-savory hoisin flavor, and it's a solid, satisfying option for a vegetarian kitchen.
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In a small saucepan, whisk together the tamari, black bean paste, honey, rice vinegar, toasted sesame oil, five-spice powder, garlic powder, and white pepper until smooth.
In a small bowl, stir the cornstarch into the water until fully dissolved, then whisk the slurry into the saucepan.
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