Step 1

In a small bowl, whisk together the slurry (water and tapioca starch). Set aside.

Step 2

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.

Step 3

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.

Step 4

Remove from heat and allow time for cooling. Use this sauce to glaze, marinade, or stir-fry.

Step 5

Store in an airtight container/jar in the fridge for up to 1 week. Mix well before each use.