Ingredients
Sweet & Sour:
- 1/4 cup cane sugar
- 2 tbsp vinegar
- 1/4 cup water
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp cornstarch + 1 tbsp water mixed together
Maple Sriracha:
- 1/4 c sriracha
- 2 tbsp water
- 2 tbsp maple syrup or agave
Peanut Sauce:
- 1/4 cup nut butter (peanut butter, tahini, almond butter, sunflower butter all work well)
- 3 tbsp soy sauce
- 3 tbsp maple syrup or agave
- 1 tbsp lime juice
Ginger Garlic Sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp lemon juice
- 1 glove garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp sesame oil
- 1 tbsp maple syrup or agave
Lemon Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp maple syrup or agave
- 1/4 tsp garlic powder (optional)
Spicy Sesame:
- 3 tbsp soy sauce
- 3 tbsp water
- 2 tbsp brown sugar or maple syrup/agave
- 1 tsp sriracha
- 1/2 tsp sesame oil
Instructions
For Sweet & Sour Sauce Only:
- Stir together water and cornstarch until combined.
- In a small pot, whisk together sugar, vinegar, water, soy sauce and ketchup until combined.
- Add the corn starch and water and stir. Bring to a simmer on medium heat and whisk until it thickens. This should only take a few minutes.
For all other sauces:
-
Whisk together all ingredients.
Notes
Each recipe makes about 1/2 cup of sauce. If you are cooking for more than 1-2 people, I suggest doubling or tripling the recipes. Sauces can be stored in an air tight container or jar for up to 1 week.
For gluten-free: sub gluten-free tamari for the soy sauce.
For soy-free: sub coconut aminos for the soy sauce.