This lemon ginger sauce takes only a few minutes to whip up, and it’s so delicious! Throw it on top of tofu and veggies, seitan, whatever you want.
I have more photos at the bottom!
1 Cup lemon juice (~6 large lemons)
1/4 Cup water
1/2 Cup Sugar
2-3 Tablespoons fresh grated ginger
1 Tablespoon Soy Sauce or Tamari
1-2 Tablespoons minced garlic
1 Teaspoon crushed red pepper (optional)
Zest from 1 lemon (For topping, optional)
1 Tablespoon Cornstarch + 2 Tablespoons water
1. Add the cornstarch and water to a small bowl or cup and stir well. Set aside.
2. Combine the rest of the ingredients to a medium saucepan and bring to a simmer. Let simmer until the sugar is all the way dissolved, plus two more minutes to allow the ginger to infuse.
3. Add the cornstarch slurry to the saucepan and stir quickly. Once the sauce has thickened, immediately remove from heat. The sauce will thicken more as it cools.
4. You’re done! Add the sauce to tofu, seitan, veggies and rice, or whatever you like.
-If the sauce is too thick, add a tablespoon or two more water.
-If the sauce is too thin, remember that it will thicken much more as it cools. If it’s *really* too thin, add just a teaspoon more of the cornstarch slurry. Mix very well.
-For a gluten-free sauce, use tamari in place of soy sauce.
~Before the sauce~
~After the sauce~
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