This bold, savory sauce comes together in minutes with fresh ginger and garlic simmered alongside rice vinegar, a touch of maple syrup, and toasted sesame oil for that deep, nutty aroma. A quick cornstarch slurry gives it a glossy, spoon-coating thickness that clings beautifully to noodles, rice, or a hot pan of vegetables. Add red pepper flakes if you want a little heat, or leave them out for a milder, sweeter finish. It's the kind of versatile sauce you'll want to keep a jar of in the fridge for busy weeknights. This one is a great fit for a gluten free kitchen, so you can drizzle it over your favorite stir fry without a second thought.
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In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, ginger, garlic, and red pepper flakes (if using) until combined.
In a separate small bowl, whisk the cornstarch and water together until the cornstarch is fully dissolved with no lumps.
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