When you’ve got a busy week, you need a simple sauce that goes on everything. Well, that’s firecracker garlic sauce…so long as you can take the heat. I’m really into spicy food and if you are, too, the raw garlic, the Sriracha and hot pepper flakes in here will make your day.
This firecracker garlic sauce is very simple to make with household ingredients. It has a bold, spicy and potent flavor so I suggest drizzling it on top of tofu, veggies, rice or noodle dishes for a powerful punch of garlic and spice. Feel free to change up the ingredients slightly to fit your unique preferences on heat. I love spicy food and I find it just perfect.
This is the problem with sauces – they’re all packed full of sugar and additives. When I read the labels at the store, as a dietitian I get so frustrated. Why would I want a sauce with the first ingredient: sugar or corn syrup? When you make your own, you have a lot more control, you can adjust as needed to suit your taste and once you have down a couple favorite recipes, they’re easy to make ahead for the week or create as you make dinner on a busy evening.
If you struggle like I do to figure out what to eat on a given night after work, you need simple ideas. I made this sauce specifically for tofu, veggies and rice. One bowl meals are perfect for dinner on a weeknight and also make wonderful leftovers for lunch the next day. This is my ‘meal planning’. I don’t spend hours on a Sunday but rather I plan ahead for the week, shop for that plan and make enough for lunch leftovers and that works for me!
If you need specific ideas on how to incorporate this easy firecracker garlic sauce into your life, make sure to check out my new simple baked tofu recipe because it will also improve your dinner-quality-of-life.
What do you think? Anyone else out there love spicy food?
Firecracker Garlic Sauce
- 2 teaspoons sesame seeds
- 2 cloves minced garlic
- 3 Tablespoons low sodium soy sauce, tamari or shoyu is fine
- 2 teaspoons toasted sesame oil
- 1 teaspoon sunflower or grapeseed oil
- 1 teaspoon Sriracha sauce
- 1 teaspoon crushed red-pepper flakes
- 1 teaspoon honey (or sugar if making a vegan recipe)
- 1 teaspoon rice vinegar
- 2 Tablespoons water
- Place sesame seeds in a dry pan and toast over medium-high heat, stirring occasionally for 4-5 minutes or until slightly browned. Be careful not to burn the seeds. Meanwhile, combine all other ingredients in a medium bowl and whisk to combine. Pour sesame seeds into sauce and stir to combine.
Ginger Hultin,MS, RD, CSO
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