Ingredients
- 1 tablespoon cornstarch
- 1/4 cup + 1 tablespoon cold water divided
- 1/2 cup low-sodium soy sauce or tamari
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
Instructions
- In a small bowl, mix the cornstarch with 1 tablespoon of the cold water to create a slurry. Set aside.
- Combine soy sauce/tamari, remaining 1/4 cup water, maple syrup, rice vinegar, ginger, and garlic in a saucepan over medium heat. Stir until the mixture begins to simmer.
- Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens, about 3 to 5 minutes.
- Remove from heat and allow the sauce to cool completely. It can be used immediately or stored in a sealed container in the refrigerator.