This glossy, savory-sweet sauce comes together in one bowl with a quick whisk — tamari, rice vinegar, and toasted sesame oil forming a deeply flavorful base, brightened with fresh ginger and garlic and rounded out with a touch of honey. A little cornstarch is the secret to that silky, spoon-coating texture, whether you cook the sauce right in a hot wok or pour it over your stir-fry during the last few minutes of cooking. Red pepper flakes add a gentle kick if you want it, but the sauce is just as good without. It's endlessly versatile, ready to cling to noodles, rice, tofu, or a pile of fresh vegetables in under five minutes. This is an easy one to keep on repeat for a vegetarian kitchen, since every ingredient here is plant-based pantry staple material with nothing to swap out or think twice about.
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Whisk together the tamari, water, rice vinegar, toasted sesame oil, honey, ginger, garlic, cornstarch, and red pepper flakes (if using) in a small bowl until the cornstarch is fully dissolved and no white streaks remain.
To use immediately: pour the sauce into a hot wok or skillet over medium-high heat and stir constantly for 1–2 minutes, until the sauce thickens, turns glossy, and coats the back of a spoon.
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