This tahini ginger sauce has been my new favorite buddha bowl dressing and stir fry sauce. The sweetness from coconut aminos combined with fresh ginger and creamy tahini is the base for an oil-free stir fry sauce.
A tablespoon of rice vinegar and soy sauce adds the perfect zing and saltiness for a tasty sauce that can be used to marinate tofu, served as a Buddha bowl dressing, or topped on any stir-fried vegetables.
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I made this oil-free stir fry sauce without vegetable oils as they are calorie-dense and nutrient-deficient. Some of the most calorie dense foods are oils including olive oil and sesame oil.
This delicious dressing has lots of flavor as it is the perfect blend between a nutty flavor with salt, zing, and sweetness from the coconut aminos, a staple in my cupboard. The fresh ginger ties all the flavors together and makes this sauce a winner in my books.
I like to serve this tahini ginger sauce with sauteed green beans and broccoli with pan-fried tofu and quinoa for such a yummy and healthy dinner.
Tahini Ginger Sauce Ingredients:
- 1/4 cup tahini
- 1/4 cup coconut aminos
- 1 tbsp soy sauce
- 1 tbsp ginger, peeled and roughly chopped
- 1 tsp garlic powder
- 1 tbsp rice vinegar
- 1 tbsp water
How to make the tahini ginger sauce:
- Prepare the Ginger:
- Peel the fresh ginger using a spoon or a peeler. Then, roughly chop it into smaller pieces to make blending easier.
- Blend the Ingredients:
- Combine the tahini, coconut aminos, soy sauce, chopped ginger, garlic powder, rice vinegar, and water in a Vitamix blender or other high-speed blender.
- Blend Until Smooth:
- Blend the ingredients until they form a smooth paste and creamy sauce. If the sauce seems too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
- Taste and Adjust:
- Taste the sauce and adjust the seasoning if necessary. You can add more soy sauce for saltiness, more garlic powder for extra flavor, or more rice vinegar for tanginess, according to your preferences.
- Store or Serve:
- If you’re not using the sauce immediately, transfer it to an airtight container and store it in the refrigerator. It should keep for about 1-2 weeks.
- This Tahini Ginger Sauce is incredibly versatile. You can use it as a dipping sauce for spring rolls, drizzle it over salads, marinade for tofu or vegetables, or even as a dressing for grain bowls.
My favorite way to use this tahini dressing is drizzled over freshly cooked quinoa with fried tofu and sauteed broccoli, green beans, and Asian greens of your choice. You could substitute the quinoa for brown rice for a well-balanced and healthy dinner meal.
Tips and substitutions
I like using a blender to make an ultra-smooth and creamy tahini ginger dressing. Alternatively, grate the ginger instead, then mix all the ingredients in a small bowl.
Tahini and coconut aminos are the main ingredients in this sauce. The brand of tahini I used is the Nuts to You Nut Butter, as they have a delicious smooth tahini that is organic and fair trade, but you can use any brand of tahini.
Coconut aminos can be hard to find in all grocery stores but is likely sold at your local health food store and some grocery stores. I used the Braggs Coconut Nectar Seasoning for this tahini ginger sauce.
Fresh ginger is a crucial ingredient for adding ample flavor, but if you are in a pinch and don’t have fresh ginger available or at home, you could use ground ginger instead.
I chose to use garlic powder instead of a garlic clove as it is less overpowering than garlic cloves, but by all means, use fresh garlic if you’re a garlic lover.
The coconut aminos yields a sweet sauce, but you could also add a touch of maple syrup for a sweeter version.
I added a little water for a thinner consistency and easier blending. It has a delicious, bold flavor even with a tablespoon of water. To make a lighter dressing to serve with Asian-style crunchy salads or to mellow out the flavors, you can add additional water.
I hope you enjoy this versatile tahini ginger sauce that is perfect to pair with Asian dishes and salads. It has been one of my favorite new sauces to serve with sauteed veggies, quinoa, and tofu. The bold flavors hit the taste buds with sweet, salty, sour, and slightly bitter flavors.
Tahini Ginger Sauce – Oil Free & Vegan
- 1 chopping board and knife
- 1 High speed blender
- ¼ cup tahini
- ¼ cup coconut aminos
- 1 tbsp fresh ginger
- 1 tbsp soy sauce or tamari
- 1 tbsp water
- 1 tsp garlic
- 1 tbsp rice vinegar
- Peel the ginger and chop into small chunks.
- Measure all ingredients and place them into a blender and blend!
For more delicious sauces try this Thai Peanut Sauce!