Step 1

Use a fine mesh sieve to sprinkle the glucomannan powder in a jar or bowl filled with 1/2 cup (120 ml) of water. Gradually sprinkle it in two to three parts and swirl in between so the powder doesn't clump. Set aside.Note: See recipe post for alternatives and amounts for thinner or thicker sauce.

Step 2

Finely mince the garlic and prepare all of the remaining ingredients. You can use sambal oelek or a combination of canned chopped chilies and sriracha sauce like I did.

Step 3

To a small saucepan add the coconut vinegar (or rice vinegar), the remaining 1/4 cup (60 ml) of water, rice wine, tamari sauce (or coconut aminos), sweetener (Allulose or Erythritol), and finely minced garlic. Cook on medium for 2 to 3 minutes.

Step 4

Add sambal oelek and stir through (see recipe post for alternatives). Add the content of the bowl with the glucomannan powder and stir through. Cook on medium for 2 to 3 minutes until thickened. The longer you cook it, the thicker it will get. The sauce will thicken even more once it cools down.

Step 5

Pour into a jar and let it cool down.

Step 6

Seal with a lid and store in the fridge for up to 2 weeks, or freeze in an ice tray for longer.