Gluten Free | Nut Free | Vegan
In a saucepan, whisk together the tamari, water, coconut sugar, rice wine vinegar, ginger, garlic and optional red pepper flakes.
Bring to a light boil, constantly stirring, and boil for about 1 minute. Reduce heat to medium-low and add the slurry.
Gently stir to combine and cook for another minute until the sauce begins to thicken. The sauce should be thick enough to coat a spoon or spatula.
Remove from heat and allow time for cooling. Use this sauce to glaze, marinade, or stir-fry. Store in an airtight container/jar in the fridge for up to 1 week. Mix well before each use.
FULL RECIPE AT: