This oil-free, vegansweet ginger sesame sauce offers a perfect balance of sweet, tangy, and nutty flavors, making it ideal for salads, stir-fries, or marinades. Packed with fresh ginger and sesame seeds, it's a healthy, flavorful addition to any plant-based dish!
Begin by toasting some sesame seeds by placing them in a dry frying pan and heating on medium-high heat for just a few minutes. They will begin to turn a golden brown and start popping up out of the pan. Do not leave the pan unattended because it will burn quickly.
Once the seeds are lightly browned, remove them from the heat and pour them into a small mixing bowl.
Next, peel and grate fresh ginger root. Though ground ginger can be substituted in this recipe, I feel that fresh ginger is what really makes the taste pop.
Mince the garlic. Personally, I like to use a garlic press for this. I used to mince my garlic up with a knife or just use the store-bought jar variety. However, over time, I realized that using a press brings out the best and freshest flavor in recipes.
Add all the ingredients to the bowl with the toasted sesame seeds and whisk everything together well.
It can be used in stir-fries, as a marinade for plant-based proteins like tofu, to season veggie poke bowls or as a delicious salad dressing. Its rich flavor elevates any dish, making it a must-have in your kitchen!
Video
Notes
Tips & Suggestions:I have included step-by-step photos and directions above to ensure your first attempt will be successful.Sesame seeds- Toasting the seeds brings out the flavor. If you don't toast them first, you'll really miss out on it.Sweetness- You can easily adjust the sweetness by adding more or less sweetener, like maple syrup or agave, to suit your taste preference.Thicken it- If you prefer a thicker consistency, you can add a small amount of cornstarch or arrowroot powder dissolved in water and heat the sauce gently to thicken it.Storage- Store it in an airtight container in the refrigerator for up to 7-10 days.