This simple ginger wasabi sauce is packed with umami flavor and works beautifully as a dipping sauce for Veggie Sushi, or as a stir fry sauce for Veggie Stir Fry with Noodles. It's vegan, oil-free, gluten-free, and nut free.
This ginger wasabi stir fry sauce is made with the following ingredients:
- Fresh ginger root
- Wasabi powder
- Reduced sodium tamari (or soy sauce)
- Simple Homemade Date Syrup
- Lime juice
- Green onion (optional)
If gluten-free is important to you, use reduced-sodium tamari. Otherwise, feel free to substitute low-sodium soy sauce for this dipping or stir-fry sauce.
How to make this Asian dipping sauce
Making this stir-fry sauce is super simple. Start by grating the fresh ginger root with a microplane grater.
Add grated ginger along with all other ingredients to a small mixing bowl and whisk to combine.
Note: If you don't have Simple Homemade Date Syrup on hand, take a pitted date and soak it in hot water for 5 to 10 minutes to soften. Use a mini-blender with 1 to 2 tablespoons of water and blend until smooth. Add blended date with remaining ingredients and whisk to combine.
Enjoy this delicious sauce with veggie stir fry or veggie sushi roll.
We hope you love this ginger wasabi sauce as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Ginger Wasabi Sauce
Ingredients
- 1 Tbsp fresh ginger grated or finely minced
- ¼ cup reduced-sodium soy sauce use tamari if gluten-free
- 2 Tbsp water
- 2 tsp fresh lime juice
- 1 to 3 tsp ground wasabi powder use more for extra heat
- 2 Tbsp Simple Homemade Date Syrup*
- 2 tsp finely chopped green onion optional
Instructions
- Grate fresh ginger root using a microplane grater. If you don't have a microplane grater, use a sharp knife to finely mince.
- Add grated fresh ginger and remaining ingredients to a small mixing bowl and whisk to combine.
- Enjoy with veggie stir fry or veggie sushi roll.
- *Note: If using a pitted date, soak in hot water for 5 to 10 minutes, then add to a mini blender with 1 to 2 tablespoons of water. Add blended date to remaining ingredients and whisk to combine.
Notes
EQUIPMENT/SUPPLIES
- Measuring cup
- Measuring spoons
- Microplane grater/zester (for ginger)
- Whisk
- Knife
- Cutting board
Nutrition
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Kelsie
A perfect dip for my sushi.