This bold, glossy sauce builds its savory backbone from coconut aminos, rice vinegar, and a spoonful of tomato paste, simmered with fresh garlic, grated ginger, and red pepper flakes until the kitchen smells incredible. A touch of toasted sesame oil and avocado oil rounds out the flavor with warmth and depth, while ground white pepper adds a subtle background heat. An arrowroot slurry whisked in at the end gives it that classic takeout-style thickness, clinging perfectly to a spoon and coating whatever you toss it with. It comes together in one small saucepan in just a few minutes, no deep frying or complicated steps required. Sweet, tangy, and a little spicy, it's a fantastic sauce to keep on hand for stir-fries, crispy tofu, or roasted vegetables, and it's a solid pick for a vegan kitchen.
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In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps. Set aside.
Heat the avocado oil in a small saucepan over medium heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute — watch closely, as the garlic can brown quickly.
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