Ingredients:
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 tablespoons brown sugar (or maple syrup for a refined sugar-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2-3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste, optional for heat)
• 1/4 teaspoon black pepper
• 1/2 teaspoon toasted sesame seeds (optional, for garnish)
• 2 tablespoons water (to adjust consistency if needed)
Instructions:
1. Combine Ingredients: In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, gochujang (if using), and black pepper.
2. Taste and Adjust: Adjust sweetness, saltiness, or heat as needed by adding more sugar, soy sauce, or gochujang.
3. Optional Garnish: Sprinkle with toasted sesame seeds before serving.
4. Use:
• As a marinade: Coat your choice of vegan protein (tofu, tempeh, or mushrooms) and let it sit for 30 minutes before cooking.
• As a sauce: Add it directly to stir-fried vegetables, noodles, or rice.